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Oyster Rockefeller With Spinach And Mornay Sauce

smcki's picture
Thanksgiving is all about turkey and stuffing and gravy... or is it? Chef John Maxwell shares a "rich" alternative recipe for the holiday -- Oysters Rockefeller. Here's the chef!
Ingredients
  Oysters 6 Large, steamed
  Unsalted butter 8 Ounce
  Celery 1⁄4 Cup (4 tbs), finely chopped
  Fennel 1⁄4 Cup (4 tbs), finely chopped
  Shallots 1⁄4 Cup (4 tbs), finely chopped
  Garlic 1 Teaspoon, minced
  Spinach leaves 4 Ounce, stemmed and torn
  Pernod liqueur 1⁄4 Cup (4 tbs)
  Salt and pepper 1 1⁄2 Teaspoon (to taste)
For the mornay sauce
  Butter 2 Tablespoon
  All purpose flour 2 Tablespoon
  Milk 1 Can (10 oz)
  Nutmeg powder 1 Dash
  Salt and pepper 1 Teaspoon (to taste)
  Gruyere cheese 2 Ounce, grated
  Parmesan cheese 1⁄2 Cup (8 tbs), grated
  Parsley 1⁄8 Cup (2 tbs), finely chopped
Directions

MAKING
1. For the mornay sauce: In a saute pan on medium high, melt butter, add flour and continue mixing. Let this cook for 1 minute.
2. Pour in the milk and continue whisking. Season this with nutmeg, salt, pepper, Gruyere, parmesan cheese and cook it until it becomes thick. Sprinkle it with parsley, mix well and set aside.
3. In another saute pan, melt butter, add garlic, shallots, celery, fennel and stir fry for 3 minutes.
4. Stir in the spinach and mix well with some pernod and steam it for 10 minutes on low heat.
5. Take 6 steamed oysters, loosen the flesh and place them on a serving plate. Spoon the spinach mixture onto the oyster flesh and top them with the mornay sauce.

SERVING
6. Serve these oyster rockefellers hot.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
American
Preparation Time: 
90 Minutes
Cook Time: 
40 Minutes
Ready In: 
130 Minutes
Servings: 
6
Look at this great alternative to the usual appetizers for holiday parties. In this fantastic video, the chef presents an excellent way to prepare and elegantly serve the oysters. Watch this interesting video and you would be amazed with the great combination of oysters with spinach and mornay sauce.

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