It's summertime in the Pacific Northwest and the oysters are plentiful! Raw oysters not your thing? This is the perfect way to enjoy them, fully cooked and full of flavor. Named after John D. Rockefeller, they are known for their rich sauce. We use salted butter, Italian breadcrumbs, fresh parsley and grated parmesan cheese. And, tonight's meal is a quickie giving you more time at the beach.
25 minutes
Serves 4-5
Ingredients:
3 cups rock salt (If you don't have it, use regular table salt.)
2 dozen raw oysters on the half shell
4 Tbsp. salted butter
1/4 cup diced shallots
1/2 cup chopped fresh parsley
1/2 cup Italian bread crumbs
1/2 cup shredded parmesan cheese
1 lemon, cut into wedges
Hot sauce (We like Tapatio.)
Make Dinner:
Spread rock salt evenly on a large cookie sheet. (Chef's Note: The salt makes a bed for the oysters keeping the stable while cooking.) Place raw oysters on top of salt.
Preheat oven to 450 degrees. In a small sauté pan, melt butter over medium heat. Add shallots and parsley. Sauté for 6-7 minutes until shallots are soft. Spoon 1 tsp. butter mixture over each oyster. Top each with 1 tsp. bread crumbs and a pinch of shredded parmesan cheese. Bake for 15 minutes at 450 degrees. Serve with lemon wedges and hot sauce.
25 minutes
Serves 4-5
Ingredients:
3 cups rock salt (If you don't have it, use regular table salt.)
2 dozen raw oysters on the half shell
4 Tbsp. salted butter
1/4 cup diced shallots
1/2 cup chopped fresh parsley
1/2 cup Italian bread crumbs
1/2 cup shredded parmesan cheese
1 lemon, cut into wedges
Hot sauce (We like Tapatio.)
Make Dinner:
Spread rock salt evenly on a large cookie sheet. (Chef's Note: The salt makes a bed for the oysters keeping the stable while cooking.) Place raw oysters on top of salt.
Preheat oven to 450 degrees. In a small sauté pan, melt butter over medium heat. Add shallots and parsley. Sauté for 6-7 minutes until shallots are soft. Spoon 1 tsp. butter mixture over each oyster. Top each with 1 tsp. bread crumbs and a pinch of shredded parmesan cheese. Bake for 15 minutes at 450 degrees. Serve with lemon wedges and hot sauce.
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