Chef Johns Oysters Rockefeller Recipes

OYSTERS ROCKEFELLER

Steps:

• In a large skillet over medium heat, melt the butter. Add the bread crumbs and sauté until they are just a tiny bit golden, about 2 minutes. Stir in the spinach, parsley, shallot and garlic. Cook until fragrant, 1 minute. Remove from the heat and stir in a small pinch of salt.
• Finely grate 1/2 teaspoon zest from the lemon and add it to the bread crumb mixture. Cut the lemon in half and squeeze out 1 tablespoon of the juice; mix into the pan.
• Heat the broiler to high. Fill a baking pan (or two) with a 1/2-inch layer of salt or line the pan with crumbled up foil (to steady the oysters so the juices don't spill). Lay the oysters on top of the salt or foil. Spoon about 1/2 tablespoon of the sauce mixture on top of the oysters. Broil until just golden, 1 to 3 minutes. Serve hot, with a squeeze of lemon on top, if you like.

CHEF JOHN'S SCALLOPED OYSTERS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine saltine crackers and butter in a bowl; stir until all crumbs are saturated with butter.
• Spread 1/3 of the saltines mixture on the bottom of a 9x13-inch casserole dish. Pour half of the oysters with their liquor over the saltines mixture. Season with cayenne pepper, salt, and black pepper. Repeat with next 1/3 of saltines and remaining oysters. Season with cayenne pepper, salt, black pepper, and Italian parsley.
• Sprinkle remaining saltines mixture over the oysters. Drizzle cream slowly and evenly over the top.
• Bake in the preheated oven until bubbling and browned, 40 to 45 minutes. Let rest 10 minutes before serving.

CHEF JOHN'S OYSTERS ROCKEFELLER

Steps:

• Preheat an oven to 500 degrees F (260 degrees C). Pour rock salt into a large, shallow casserole dish.
• Combine watercress, butter, bread crumbs, green onions, celery, tarragon, Italian parsley, anise-flavored liqueur, salt, black pepper, and cayenne pepper in a food processor; blend until smooth.
• Place 8 to 12 shucked oysters on top of the rock salt. Spoon 1 to 2 teaspoons of watercress mixture a top each oyster.
• Bake in the preheated oven until oysters are firm and butter has melted, about 5 minutes. Repeat with remaining oysters.