Oysters Rockafella with spinach and cream cheese

Recipe

This is a chef’s recipe - given to me based on my absolute enthusiasm - while dining at the old Sebel Restaurant in Elizabeth Bay.

The original “Rockefeller” oysters are from New Orleans when escargots were in short supply. Named after John D. Rockefeller – the richest man in the world in at the time in 1899 – because the sauce was so rich.

Known for having a green herb butter as the base with a crumb topping. This is a modern version, more like a Florentine topping, but lighter. Which suits the delicate oyster so well, I love it. The touch of the aniseed liqueur, Pernod, is my favourite part of this recipe.

They take a little preparation, but one you can do in advance and store in the fridge. Once prepped they are ready to grill and go.

Serves 6 – 12/3 – 4 doz oysters. GF.

Pictured: Oysters Rockafella

3 – 4 dozen oysters

Spinach Mixture-

½ onion fine dice

2 cups chopped baby spinach

5g salt

5g white pepper

2g nutmeg

Pernod*substitute Ricard/Sambucca

Cream Cheese Mixture-

200mls cream

100mls white wine

400g cream cheese

* Pernod is an aniseed based French liqueur

Spinach Mixture - Sauté over gentle heat til onion clear and soft, add 2 nips Pernod and let cool.

Cream Cheese Mixture - Place cream and white wine in saucepan and reduce by half to 150mls, mix in cream cheese and cool.

Warm oysters under salamander or grill, top with spinach mix and warm again, top with cheese mix and cook til golden brown starts to appear.

Pictured: Oysters Rockafella, the spinach sauce step

Serve on a large platter with oyster forks or teaspoons and napkins.