Oysters Rockefeller Recipe • 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 mollusks and crustaceans. Later on in life, I started eating echinoderms, which include sea urchins and sea cucumbers…
 
To me, seafood is a delicacy. I really love the delicate, sweet taste of it. They’re what I call “heavenly bites!” When it comes to shellfish, my three favorites are lobster 🦞, scallops, and oysters! By the way, I’m writing this blog at around 6 a.m. in the morning, and I’m getting hungry just thinking about it, lol!
 
From all of my seafood recipes, there’s one that stands out, and it’s my Oysters Rockefeller! This is the type of appetizer that is served on special occasions or during the holidays 🎄. It’s a very classy dish that is extremely easy to make, with amazing results!
 
Shucking an oyster is not as easy, but not that 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! If you’re still not sure how, here’s a tutorial on it… How to Shuck Oysters
 
In my Oysters Rockefeller sauce, I use Brie cheese 🧀. I do remove the rind from it otherwise, the sauce would be grainy. Although they’re 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!🍽
 
P.S. My father 👴 likes to add 1 or 2 drops of Pernod per shell. I don’t like it, as it’s too strong for the delicate taste of the shellfish but, hey… give it a try!
 
Check out these other elegant recipes…😀
– Tournedos Rossini
– Chicken Cordon Bleu
– Crown Roast of Pork
– Blood Orange Miso Scallops
– Veal Piccata
– Rack of Lamb with Herbes de Provence
– Cognac Chicken Liver Pâté
– West Coast Smoked Salmon Chowder
– Moules (Mussels) à la Provençale
and for even more tasty appetizer recipes 🍣, click on this link… Recipe Category • Appetizers

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/oysters-rockefeller/ 😉

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