Oysters Rockefeller
Delight in the luxurious taste of Oysters Rockefeller, a timeless classic that elevates fresh oysters to new heights. This dish features succulent oysters baked with a rich mixture of butter, garlic, herbs, and a crispy topping of breadcrumbs and cheese. Perfect for special occasions or as a gourmet appetizer, Oysters Rockefeller is sure to impress your guests. Order your fresh oysters from Pearl Seafoods for quick delivery across Sydney, ensuring top-quality ingredients for an unforgettable dining experience at home.
Ingredients
- 4 French shallots, peeled and coarsely chopped
- 1 bunch watercress, sprigs picked, washed, and dried
- 1 cup loosely packed chopped fresh continental parsley
- 60g unsalted butter
- 175g rindless bacon rashers, excess fat trimmed and finely chopped
- 60ml (1/4 cup) white wine
- 1 tsp sweet paprika
- 90g (1 1/4 cups) fresh breadcrumbs (made from day-old bread)
- Rock salt, to serve
- 36 Sydney rock oysters in the half shell
- Extra watercress sprigs, to serve
Method
- Place the chopped shallots, watercress, and parsley in the bowl of a food processor and process until smooth.
- In a large frying pan, heat 20g of the unsalted butter over medium heat. Add the finely chopped bacon and cook, stirring occasionally, for 6 minutes or until crisp and golden. Use a slotted spoon to transfer the bacon to a plate lined with paper towels.
- Add the watercress mixture to the pan and cook, stirring occasionally, for 2 minutes. Pour in the white wine and sprinkle with paprika. Cook for 5 minutes or until the wine evaporates. Transfer the mixture to a bowl.
- Wipe the frying pan clean with paper towels. Heat the remaining butter in the pan over medium heat. Add the fresh breadcrumbs and cook, stirring occasionally, for 5 minutes or until crisp. Transfer to a bowl.
- Preheat the grill on high. Place rock salt on a heatproof serving dish and arrange the oysters on top. Divide the watercress mixture among the oysters, then top with the crispy bacon and breadcrumbs. Cook under the grill for 8 minutes or until the breadcrumbs are golden. Garnish with extra watercress before serving.
