Oysters Rockefeller Champagne and Tarragon Oysters Classic
Mignonette Sauce
Folklore says that oysters should be eaten only in months
with "r's" in them -- September, October, etc. Actually
oysters can be eaten 12 months a year. The notion that
oysters should not be eaten in "r"-less months, that is,
months that occur during warm weather -- may have started in
the days when oysters where shipped without adequate
refrigeration and could spoil. But today all that has
changed and you can enjoy oysters twelve months a year.
Oysters Rockefeller
2 dozen oysters, shucked saving bottom shell 4 pans with
rock salt 1 cup (2 sticks) butter, softened
3/4 cup finely chopped cooked spinach 6 Tbsp. very finely
chopped watercress leaves
4/4 cup finely chopped fresh scallion tops 2 Tbsp. finely
chopped celery
5/4 tsp. salt
6/2 tsp. white pepper
7/2 tsp. dried marjoram
8/2 tsp. dried basil
9/2 tsp. cayenne
10/2 tsp. ground anise seed
11/4 cup Pernod
Combine all ingredients (for sauce) in a stainless steel or
porcelain bowl and cream with a wooden spoon. Complete
mixing with a whisk or blender at medium speed. Shape sauce
into oval patties about 2.5 x 2 inches and 0.5 inches thick
by scooping about two Tbsp. of sauce from bowl and pressing
it into your palm. Set on a platter and refrigerate while
you prepare the oysters for baking. Preheat the oven to
450F. Wash the oyster shells thoroughly and dry. Place a
drained oyster on each shell and set them 6 to a pan on the
rock salt. Cover each oyster with a patty of sauce and bake
10-12 minutes, until the sauce bubbles and is lightly
browned on top. Allow to cool 3-6 minutes before serving.
Champagne and Tarragon Oysters
12 oysters, shucked 2oz unsalted butter 2 shallots,
finely chopped
12/2 pint pink champagne or rose sparkling wine 2 tsp fresh
chopped tarragon salt and freshly ground black pepper
fresh tarragon leaves to garnish
Heat half the butter in a pan. Cook the shallots for 1
minute. Add the champagne, tarragon and seasoning. Bring
to the boil and simmer until the liquid is reduced by
half. Add the oysters to the pan and cook gently for 2
minutes. Spoon each oyster back into the shell. Increase
the heat and whisk the remaining butter into the sauce, a
little at a time. Pour the sauce over the oysters, garnish
with fresh tarragon.
Classic Mignonette Sauce
Makes sauce for 36 oysters
13/2 cup dry white wine 1 tablespoon sherry vinegar 1
shallot, finely chopped white pepper to taste salt as
needed
Place wine and vinegar in saucepan and reduce to one-half.
Turn off the flame and stir in the shallot, white pepper and
salt as needed (remember: oysters tend to be salty). Set
aside to steep. As you shuck your oysters, collect their
juices and add to the mignonette sauce. Serve the sauce in
small dishes or ramekins, letting your guests spoon it on
top of each chilled, raw oyster on the half shell.
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