Rock-On With Oysters Rockefeller


Thank goodness for that brave man who ate that first oyster. Because, ever since, we’ve been eating them as often as possible.

Raw. Steamed. On the half-shell.

And, whenever we can, Rockefeller style.

Enjoy this, Wessex Hundred Chef de Cuisine David McClure’s own Oyster Rockefeller recipe!

Here’s what you’ll need:

  • 2 cups heavy cream

  • 8 ounces spinach

  • 1 tbsp minced garlic

  • 1 tbsp chopped shallots

  • 1 ½ ounces anise flavored liquor

  • 1 cup grated parmesan

  • 1 tbsp butter

Here’s what you’ll do:

  • Preheat oven to 350 degrees.

  • In a medium pot on medium high heat, combine butter, garlic, shallots and saute, add anise liquor.

  • Add 1 cup of the heavy cream and allow to cook down for five to 10 minutes on a hard boil.

  • Add spinach and cheese; adding more cream if needed.

  • Shuck ½ dozen oysters, draining liquor.

  • Lay out on baking sheet and using tongs, top with spinach mixture.

  • Bake for seven to eight minutes, serve.

Enjoy Oysters Rockefeller with The Williamsburg Winery’s 2018 Wessex Hundred Albariño, a wine similar to a viognier, but with more aromatics. Initially there is a wonderful wild flower, perfumed, botanical quality which leads into the peach, pineapple, pear and apricot notes.

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