O is for Oysters

As a young woman, I intensely disliked oysters, which is such a shame as my parents loved them and would scarf them down at the drop of a hat. I remember a time on one of our boats, we happened to go aground – I don’t know if it was intentional, but when the tide went out we were right in the middle of some oyster beds, then oddly enough, my uncle fell overboard and when he did he just happened to have a sack in his hand. Later after much prepping, my parents called us kids in to try them. I had one and yuk, my boyfriend didn’t like them either, but I had an exchange student from France staying with me and after calling her in they had to throw her out – my father said it was like a Disney movie, the shells piled up and the bread went down. Some 40 or so years later, when we lived in North Carolina, I learned to love them. Matt even built me a small fireplace in our backyard solely for steaming oysters. Googling I learn there are lots of different kinds of oysters and they are of the same family as the humble clam. Oysters have been eaten since pre-history. Oyster shell middens have been found in ancient coastal sites. They were an important food source for primitive man. Like so many things, overfishing has decreased their numbers and pollution or disease has also decimated the oyster population as well. Some types of oysters are harvested only for their production of pearls. They may well be returned to the sea. It is widely believed that oysters are an aphrodisiac and in fact some of their nutrition content can stimulate the male sex drive. It is widely believed that oysters should not be eaten in the summer or in months without an R in them. There is some basis for this because they can spoil very easily in the summer months. 

Oysters can be eaten in many ways, my parents always ate them raw. I learned to eat them steamed and enjoyed them. Since then I have eaten them raw and enjoyed them too, especially when I had some top notch oysters in England once. Delicious. Oysters Rockerfeller is a very famous dish. I have never eaten it though.

Oysters Rockefeller

Makes 8 first-course servings

BON APPÉTIT | SEPTEMBER 1999

The original recipe for oysters Rockefeller, created at the New Orleans restaurant Antoine's in 1899, remains a secret to this day. The appetizer, oysters topped with a mixture of finely chopped greens and copious amounts of butter and then baked in their shells, was considered so rich that it had to be named after the richest man of the day, John D. Rockefeller. A few years later, no self-respecting restaurateur would be without his own version on the menu. This lighter take features spinach, watercress, green onions and grated Parmesan.


Ingredients
1 garlic clove
2 cups loosely packed fresh spinach
1 bunch watercress, stems trimmed
1/2 cup chopped green onions
3/4 cup (11/2 sticks) unsalted butter, room temperature
1/2 cup dry breadcrumbs
2 tablespoons Pernod or other anise-flavored liqueur
1 teaspoon fennel seeds, ground
1 teaspoon hot pepper sauce
1 pound (about) rock salt
24 fresh oysters, shucked, shells reserved
1/4 cup freshly grated Parmesan cheese
Preparation

Position rack in top third of oven and preheat to 450°F. Finely chop garlic in processor. Add spinach, watercress and green onions to garlic. Process, using on/off turns, until mixture is finely chopped. Transfer mixture to medium bowl.

Combine butter, breadcrumbs, Pernod, fennel and hot sauce in processor. Process until well blended. Return spinach mixture to processor. Process, using on/off turns, just until mixtures are blended. Season with salt and pepper. (Can be made 8 hours ahead. Cover; chill.)

Sprinkle rock salt over large baking sheet to depth of 1/2 inch. Arrange oysters in half shells atop rock salt. Top each oyster with 1 tablespoon spinach mixture. Sprinkle with cheese. Bake until spinach mixture browns on top, about 8 minutes.


Have a great day