Raw or cooked is the question. When it comes to eating oysters, everyone has a preference. For those who like to eat these beautiful bivalves cooked, try this Rockefeller style recipe.
Most were pretty complicated, so I’ve simplified things and come up with a recipe that mimics the flavours of this classic dish without all the fuss.
It’s a decadent appetizer just for two, enjoy with a glass of bubbly and your favourite someone.
- 1-2 cups coarse salt - optional*
- 6 large fresh oysters
- 1 tablespoon olive oil
- ½ cup finely chopped fresh fennel bulb
- 1 thin slice prosciutto - finely chopped
- ¼ cup white wine
- 2 tablespoons dry bread crumbs
- 1 tablespoon fresh chives- finely chopped
- ¼ teaspoon ground fennel seed
- *the salt is used to hold the oysters shells level while baking, you can also use crumbled up tin foil for the same purpose
- Preheat the oven to 450F.
- In a shallow baking dish, make six small piles of coarse salt.
- Shuck the oysters, and discard the flat top shell. Cradle the oyster in its shell in the salt, and prepare the Rokefeller topping.
- In a small skillet, over medium-high heat sautée the fennel in the olive oil until softened, about 3-4 minutes.
- Add the prosciutto and continue to sautee until the prosciutto is crispy.
- Add the white wine and increase the heat to high to deglaze the pan.
- Stir constantly until the liquid has reduced by about half.
- Remove from the heat, toss in the breadcrumbs, chives, and fennel seed, and stir until everything is combined.
- Top each oyster with a heaping tablespoon of the breadcrumb mixture and drizzle with a little olive oil.
- Bake until the edges of the oysters start to curl and the topping is lightly browned, about 6-9 minutes depending on the size of your oysters.