Oysters Vineyard

oysters

 

 

 

 

 

 

 

 

 

 

 

At Kitchen Porch Catering, we love Oysters every way! Here is one of our favorite recipes to share in our Culinary Experience!

Oysters Vineyard – inspired by the classic Rockefeller

8 servings as an appetizer

4 tablespoons unsalted butter

2 garlic cloves  minced

2 medium shallots, chopped

3 cups chopped fresh spinach or nettles

¼ cup minced fennel

⅛ cup Pernod

6 tablespoons olive oil

¼ cup grated Parmesan

2 tablespoon chopped parsley

¼ cup grated gruyere or another med swiss type cheese

2 dozen oysters shucked open

Rock salt

Lemon wedges, for garnish

Melt butter in a skillet. Sauté the garlic, fennel and shallots until cooked through. Add spinach or nettles, cook for 3 minutes until the spinach or nettles wilt. Deglaze the pan with Pernod.

Allow the mixture to cook down for a few minutes. Remove from the heat and add parmesan and parsley, season with salt and pepper, mix well. OPTIONAL; Blend to smooth vegetable mixture prior to topping the Oysters. Spoon 1 teaspoon of the  mixture on each oyster followed by 6 or 7 pieces of a Swiss type cheese, we love the Alpine Cheese from Grey Barn. Bake in a preheated 450 degree F oven for 10 to 15 minutes until golden. Serve with lemon wedges.

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