Stefano's Oysters Rockefeller

This version of Oysters Rockefeller is rich and luxurious, the way it should be!


Oysters Rockefeller Sauce
1/4 cup butter
1 shallot, finely minced
1 tbsp. finely minced celery (preferably use celery rib from the celery heart)
2 garlic cloves, finely minced
1 tbsp. flour
1 cup whipping cream (35%)
1/2 cup finely chopped parsley
2 tbsp. finely chopped tarragon
2 tbsp. finely chopped chives
2 tbsp. finely chopped capers
Salt and white pepper, to taste
Pinch cayenne, or to taste
Pinch freshly grated nutmeg
1 to 2 tbsp. champagne vinegar or lemon juice
1/2 cup grated Gruyère cheese

24 small malpaque oysters
1/2 cup fresh bread crumbs
2 tbsp. melted butter, for bread crumb topping
Coarse salt, for balancing the shells for baking and serving
Lemon wedges and tarragon sprigs, for garnish (optional)


Oysters Rockefeller Sauce
Melt butter in saucepan over medium heat. Add shallot, celery and garlic. Cook until soft, about 2 to 3 minutes. Add flour. Stir and cook for 2 to 3 minutes. Add cream. Bring to a boil. Cook until sauce thickens, about 3 to 5 minutes. Add parsley, tarragon, chives and capers. Season with salt and white pepper, cayenne and nutmeg. Remove from heat. Stir in champagne vinegar and cheese.

Set oven rack on the second highest rung in oven. You don’t want to broil the oyster directly under broiler. Preheat broiler. Fill baking sheet with coarse salt.

Shuck oysters, leaving the oyster and its juices in the bottom shell.

To make the bread crumb topping: Combine bread crumbs and melted butter.

Top each oyster with a spoonful of sauce and sprinkle evenly with the bread crumb topping.

Broil oysters until just cooked through and bread crumb topping is golden brown, about 2 to 3 minutes. Serve immediately. To serve, place baked oysters on a serving dish with coarse salt so that the oysters remain upright. Garnish the serving dish with lemon wedges and sprigs of tarragon, if desired.

Yield: 4 to 6 servings.