Oysters Rockefeller
Serving Size: 3 Oysters Per Person
Ingredients
- 12 oyster
- 2 tablespoon butter
- 1 shallot, finely minced
- Tablespoon of any white wine
- 1/4 cup Romano Cheese
- 12 oz heavy cream
- 1/4 teaspoon black pepper
- 1/2 tablespoon lemon juice
- 1/4-1/2 cup breadcrumbs
- Parsley for garnish, chopped
Instructions
- Clean oysters before opening
- Open the oysters and place on a sheet pan and refrigerate until needed
- In a large sauté pan melt the butter
- Add the shallot to the melted butter and sauté over medium heat for 3-4 minutes
- Add white wine (omit as desired) Add the lemon juice, heavy cream, Romano cheese and black pepper
- Bring to a boil and reduce the heat. Allow the mixture to continue cooking until the cream has reduced by half
- Place the finished mixture into the refrigerator allowing mixture to completely cool and solidify
- Place one tablespoon of the cream/butter mixture on top of each oyster
- Top each finished oyster with the bread crumbs
- Place the oysters in a 375 degree F° oven for 15-20 minutes or until the topping is golden brown
- Serve the oysters on a bed of rock salt with lemon slices and sprinkle with parsley
