Oysters ala Ed for wine pairing

Ed wanted to cook oysters just like his dad and stepmom used to make for Taste Live for St Supery.  After a long day of work and only a short time before the event, he wasn’t going to have time to replicate either of their recipes.  I helped him hunt up some other options and here is his version of Oysters Rockefeller. It is so delicious with a crisp white wine!

Oysters ala Ed

6 slices bacon
10 oz fresh baby spinach
4 green onions, cut into chunks
1 garlic clove
1/3 c. bread crumbs
1/4 c. fresh parsley
3 drops Chipolte Tabasco
3 TBS virgin oil
1 1/2 tsp Pernod
12 large Totten Bay oysters
Rock salt
Parmesan cheese to garnish

Cook 4 of the slices of the bacon. Drain the bacon and set it aside. In a food processor, chop the spinach coarsely. Crumble the cooked bacon. Add the cooked bacon, green onions, garlic, bread crumbs, parsley to the spinach in the processor and pulse until well chopped. Add in the Tabasco, olive oil and Pernod and process until well mixed. Set the filling aside.

Preheat the oven to 250. Scrub the outside of the oysters to remove debris. Shuck the oysters, retaining the cup side of the shell. Using your oyster knife to cut the muscle holding the oyster to the shell. You can rinse the oyster to remove the grit or you can retain the oyster liquid. Retaining the liquid adds more flavor but some people find the grit unpleasant.

Spread about 1/2 inch of rock salt in the bottom of two 9×12 inch baking pans. Settle the oysters, in their half shell, in the bed of rock salt so the shells are roughly level. Spoon the spinach mixture on the oysters. Cut the remaining two slices of the bacon into 12 chunks. Place a piece of bacon on top of the filling. Very lightly sprinkle parmesan cheese on top. Bake the oysters for 10 minutes. Then, broil them until the bacon on top is cooked and begins to brown.

Serves 6.

5 Responses to “Oysters ala Ed for wine pairing”

  1. ed says:

    Just a short note…we were out of parmesan cheese so had to do with out..and we substituted Anisette for Pernod. They turned out great. The alternative recipe I would serve with Red wine would be a layer of my father’s marinara sauce below and above the oyster and then top with browned bacon (small piece) and this really needs the parmesan. Please use fresh block if possible…makes a huge difference. One final note: Bean’s oven rocks. I loved watching these guys brown for 10 minutes. )

  2. Bean says:

    Hehe both you and Eric were drooling over my oven. 🙂
    I was drooling over the oysters!

  3. JudyP says:

    I have been searching for a good Oysters Rockefeller recipe and this looks like exactly what I want. Its got spinach , breadcrumbs, bacon..I think I will add a splash of Pernod however:) I will pair it with our Hard Row to Hoe dry, crisp and racy 08 Sauvignon Blanc. For full disclosure, I am the owner/winemaker at Hard Row to Hoe. Thanks Ed for the recipe…now I just have to figure out how to get some good oysters here in Chelan!

    • Bean says:

      Pernod is an excellent choice, we just went with what we had in the cupboard. We had some Anisette left over from a a trifle and it worked just fine. We “might” be back in Mason the weekend of August of August 8th. If we do, we will see about bringing some really fresh oysters along!

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