GRILLED OYSTERS ROCKEFELLER
Listen to the Big Blend Radio interview with Five-Star Chef Ivan Flowers, who shares seafood tips and how to make his Grilled Oysters Rockefeller recipe, as featured below.
Serves 6.
2 Dozen Oysters of Choice
1.5 quart heavy cream
6 fresh thyme sprigs
½ cup Pernod
2 tablespoons granulated garlic
1.5 cups grated parmigiana cheese. Reserve ¼ cup
½ teaspoon turmeric
1 tablespoon smoked paprika
3 cups chopped fresh spinach
In a large sauce pan place cream and tied sprigs of thyme.
Reduce over medium heat by 2/3 so the cream is thick and creamy….remove thyme sprigs.
Add turmeric, garlic, paprika and Parmigiana.
Stir till blended well then add Pernod, flame and cook another 2 minutes.
Add chopped spinach and salt and pepper to taste.
Pour in a bowl and refrigerate for 4 hours till the mixture sets.
Pre-heat your grill to 500 degrees.
Schuck oyster and leave in shell with the juice.
Place a tablespoon of cold cream mixture on oyster along with a sprinkle of Parmigiana cheese.
Place oysters on the grill and cover with the grill lid.
Cook for 3 minutes till the topping is caramelized and bubbly.
Serve with fresh lemon wedges and orange wedges.
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