Arnaud's Oyster's Rockefeller -

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Arnaud's Oyster's Rockefeller

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By Chef Tommy Digiovanni

Posted June 17th, 2009

This article is reprinted with permission from New Orleans Classic Seafood (Classic Recipes Series), by Kit Wohl, (2008, Pelican Publishing)

New Orleans Classic Seafood (Classic Recipes Series)

Servings:	6
Author Notes:	Antoine's, as the oldest family owned restaurant in America, is famous for its creation of Oysters Rockefeller, which proved that baked oysters are wonderful, especially if the topping is extraordinary. That auspicious start has given inspiration to chefs around the world, who can and will do almost anything to present an oyster. While Antoine's won't part with their recipe, Chef Tommy Digiovanni of Arnaud's, an equally respectable classic new Orleans restaurant shared his version.
Ingredients:	2 tablespoons unsalted butter 12 slices raw bacon, very finely chopped 4 cups celery, finely chopped 1 cup green bell pepper, finely chopped 3 tablespoons garlic, very finely chopped 1 cup white onions, finely chopped 4 cups spinach, blanched, drained and chopped 2 bay leaves 1 pinch dried thyme 1 pinch cayenne pepper 2 tablespoons flat leaf parsley, finely chopped 1/3 cup Herbsaint or Pernod liqueur 1 tablespoon fresh basil, finely chopped kosher or sea salt to taste freshly ground black pepper to taste 3 dozen salty oysters, freshly shucked, flat sides of shells reserved 2 pounds rock salt, optional lemon wedges for garnish
Instructions:	In a medium sauté pan melt the butter over medium heat and cook the bacon until the fat has been rendered and bacon is crisp, about 5 minutes. Add the celery, green pepper, garlic, and onions, then sauté until the vegetables are softened, about 4 to 5 minutes. Add the spinach and stir for 5 more minutes. Stir in the bay leaves and thyme, cayenne and parsley, then drizzle in the Herbsaint or Pernod and cook for 1 minute. Reduce heat and simmer for 2 more minutes. remove the bay leaves, add the basil, and season to taste with salt and pepper. In a blender or food processor, puree the mixture, in batches of necessary. Place the puree back into the original pan, mixing thoroughly. Transfer to a covered container, cool to room temperature, and refrigerate for about 1 hour or until mixture is firm. Preheat the oven to 400°F. Wash the flat oyster shells well, and pat them dry. Drain the oysters and place one in each prepared shell. Place the shells in a large, heavy roasting pan lined with 1/2-inch layer of rock salt, or place 6 oyster shells in pie pans lined with salt (the salt keeps the shells upright during cooking and stops the delicious juices from escaping). Top each oyster with 1 generous tablespoon of Rockefeller sauce and bake for 15 to 18 minutes until nicely browned. The shells will be extremely hot. Carefully place 6 oysters on each warm dinner plate. If baked in pie pans of rock salt, place each pan on a dinner plate. The salt retains the heat and should not be eaten. Garnish with a lemon wedge and serve immediately.