Grilled Oysters Rockefeller

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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.

Jeremy's On the Hill - Julian, CA Leucadia Beach Inn

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About the Author:

Chef Ivan is a 5 star chef.

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