Oysters Rockefeller - A New Orlean's Classic! | Club Foody

I’ve always enjoyed fish and seafood. From a young age, my parents frequently prepared different meals using a wide variety of fish and shellfish such as molluscs and crustaceans. Later on in life, I started eating echinoderms which include sea urchins and sea cucumbers… 

To me, seafood is a delicacy. When it comes to shellfish, my three favorites are lobster, scallops and oysters! By the way, I’m writing this blog at around 6am in the morning and I’m getting hungry just thinking about it… lol! I really love the delicate, sweet taste of them, they’re what I call “heavenly bites!” 

From all of my seafood recipes, there is one that stands out and it is my Oysters Rockefeller! This is the type of appetizer that is served on special occasions or during the Holidays. It is a very classy dish that is extremely easy to make with amazing results! 

Shucking an oyster is not as easy but not difficult either. After trying a few, you’ll start getting the hang of it… 

Place the curved shell side down on a dish towel and the flat side up. Using a good quality oyster knife, find a little gap to insert the tip of the knife. There are two ways of doing it; side entry and hinge entry. David uses the hinge while I use both techniques… well wherever I can find a little gap. Gently move your knife in and move it back and forth until the top shell releases. Slide the knife under the meat to cut the adductor muscle and carefully transfer the oysters with their liquor into a small pot… Voilà! 

In my Oysters Rockefeller sauce I use Brie cheese. I do remove the rind from it otherwise the sauce would be grainy. Although they are edible, I don’t eat the rinds from any type of cheese… just a personal preference! I also like to use double cream Brie as the texture is creamier therefore making the sauce even more velvety. 

These Oysters Rockefeller are perfect for the Holidays! They are very “chic” to serve and for such an elegant appetizer, it doesn’t take that much time to make either. Believe me… if you want to impress your dinner guests, this is the recipe to serve!Happy Holidays and Bon Appétit!

Check out these other elegant recipes…

– Chicken Cordon Bleu
– Pork Tenderloin with Spicy Pineapple-Mango Sauce
– Veal Piccata
– Fettuccine alle Vongole – Clam Fettuccine
– Cognac Chicken Liver Pâté
– West Coast Smoked Salmon Chowder

and for even more tasty appetizer recipes, click on this link… Recipe Category – Appetizers

For ingredient amounts and much more, visit

http://clubfoody.com/recipe/oysters-rockefeller/

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