This dish, developed in New Orleans in 1899, was named after the richest man in America – John D. Rockefeller – as it has a very rich taste!
Ingredients-for 24 Oysters to share
I garlic clove.
Half a bag of fresh spinach.
I bunch of watercress, stems trimmed and bunch of chopped spring onions.
Half a cup of breadcrumbs.
1 tablespoon Pernod.
Half a tsp Tabasco.
24 fresh Oysters, shucked, reserved in their shells.
Parmesan cheese ,grated.
- Heat the oven to a high setting.
- Chop garlic in small food processor adding spinach, watercress and spring onions.
- Process until mixture is finely chopped.
- Place in a bowl then combine butter, breadcrumbs, Pernod, fennel and tabasco sauce in processor. Process until well blended
- Return spinach mixture to processor. Process briefly until mixtures are blended. Season with salt and pepper.
- At this point sprinkle rock-salt over a large baking sheet -half an inch deep and arrange oysters in rounded half shells on top. This keeps the shells upright and ensures they retain their juices.
- Top each oyster with 1Tbsp. of green vegetable mix. Sprinkle with cheese.
- Bake until cheese browns on top -about 8mins.
Serve hot with a refreshing drink.
Mother’s Ruin – Gin, lime red chilli.
Retro – Pernod, shallots, white wine vinegar.
The Wurzels – Apple, ginger, cider vinegar.
Turning Japanese – Wasabi, pickled ginger, rice wine vinegar.
Buck the Trend – Sea buckthorn, cider vinegar, Vodka, sugar.
The Frenchay – Shallots, red wine vinegar.
– or just Plain with a squeeze of lemon.