Oysters Rockefeller

It’s Repeal Day! So for this week’s recipe we’re sharing some classic foods that those during prohibition might have enjoyed. Oysters Rockefeller were first invited in 1899 by Jules Alciatore at Antoine’s famous restaurant in New Orleans. This dish was popular for years and still on menus today. It was most likely seen at gatherings during the roaring 20’s just like in The Great Gatsby. Thanks to the repeal of prohibition we can pair this with beer today. So try this at your next party and we suggest pairing them with either our craft brewed Cream Ale or Porter.

2 slices bacon
24 unopened, fresh, live medium oysters
1 1/2 cups cooked spinach
1/3 cup bread crumbs
1/4 cup chopped green onions
1 tablespoon chopped fresh parsley
1 tablespoon Pernod
1/2 teaspoon salt
1 dash hot pepper sauce
3 tablespoons butter
4 cups kosher salt

Preheat oven to 450 degrees F. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Clean oysters and place in a large stockpot. Pour in enough water to cover oysters; bring the water and oysters to a boil. Remove from heat and drain and cool oysters. When cooled break the top shell off of each oyster. Using a food processor, chop the bacon, spinach, bread crumbs, green onions, and parsley. Add the salt, hot sauce, olive oil and process until finely chopped but not pureed, about 10 seconds. Arrange the oysters in their half shells on a pan with kosher salt. Spoon some of the spinach mixture on each oyster. Bake 10 minutes until cooked through, then change the oven’s setting to broil and broil until browned on top. Serve hot and pair with either a craft brewed Gansett Cream Ale of Porter.