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.