Preparation Time: 20 – 30 Mins.
Active Cooking Time: 15 Mins.
Inactive Cooking Time: 10 – 15 Mins.
Skill Level: Easy. (Depending on your shucking skills)
Clean Up: Easy.
Servings: 1 Dozen Oysters as a main dish or 2 Dozen Oysters as an appetizer.
This is a relatively quick and easy topping for baked oysters which is based on the classic Oysters Rockefeller. If you a proficient shucker the entire process should only take 30 – 40 minutes but it is a fully hands on process so if you are having friends over for dinner I would suggest getting all the preparation done in advance.
The recipe yields enough topping for 2 dozen appetizer oysters if it is used sparingly or it can be heaped a bit more generously on a single dozen to make a more filling entrée. If you are cooking alone this recipe doesn’t allow much inactive time to enjoy with your dinner companions but if you can get a volunteer to shuck the oysters while you prepare the sauce then this is an ideal recipe for working side by side with someone while enjoying a glass of your favorite beverage.
We found that the 2008 Sauvignon Republic (Sauvignon Blanc) from the Marlborough region of New Zealand was an excellent pairing but an un- or lightly- oaked Chardonnay (such as Toad Hollow) would also be good. If you are a fan of having hot sauce on your oysters a dry Riesling would be a safe bet; look to the wineries of Oregon for American offerings or any German example with Trocken on the label.
Ingredients
Oysters (12 or 24)
Unsalted Butter (4 tbsps)
Garlic (2 cloves minced)
Shallots (2 finely chopped)
Spinach (8 oz)
Tarragon (2 fresh sprigs or approx 1 tsp dried)
Heavy Cream (3/4 Cup)
Grated Parmesan (1/3 Cup)
Saltine Crackers (1 per oyster + 10 for crumbs)
Olive Oil (2 tbsp)
Optional
Lemon
Pepper Sauce
Wine Pairing
Sauvignon Blanc (New Zealand – Marlborough)
Preparation
Pre heat oven to 425°F (218°C or Gas Mark 7)
Peel garlic cloves and either finely chop or use a garlic press to mince them.
Peel shallots and finely chop.
Wash spinach and roughly chop.
De-stem tarragon and roughly chop.
Crumble 10 saltines and add them to a small mixing bowl.
Grate Parmesan.
Line a baking tray (big enough for all the oysters) with aluminum foil.
Shuck oysters and lay them on the half shell on the baking trays.
(Tip: Spread the tray with rock salt to steady the oysters)
Method
Melt the butter in a medium size skillet over a medium/high heat.
Sauté the garlic in the butter until lightly brown (about 2 mins).
Add half the garlic butter to the crumbled saltines in the mixing bowl – mix & set aside.
Lower heat to medium and add the shallots and spinach to the remaining garlic butter; cook (stirring occasionally) until the spinach starts to wilt (about 3 mins).
Add the shallot and spinach to the mixing bowl; add the olive oil and stir – set aside to cool.
Deglaze the skillet (using some of the wine).
Add the heavy cream to the skillet and heat on medium until bubbling.
Pour the contents of the mixing bowl into the skillet, add the tarragon and stir until everything has a coating of cream.
Lower the heat slightly and simmer for about 2 minutes to reduce the cream then add the parmesan.
Stir the cheese into the mixture and simmer until it has melted (about 2-3 mins).
Spoon about 1 tsp of the mixture on to each oyster; if using fewer oysters add another tsp (or more) to each.
Bake the oysters in the middle of the oven until golden (about 10 mins).
Caution: The shells will be hot!
Serve with saltine crackers, lemon wedges and pepper sauce.
