Oysters Buffett

Fresh Local Seafood

One of the best things about living in the Pacific Northwest is the ready availability of fresh regional seafood. It is easy to find a variety of salmon, Pacific halibut, shrimp, clams, oysters and Dungeness crab. Most can be found at the local grocery store. Still, I am not above claiming that we need to take a trip to the coast to pick up the freshest seafood even closer to its source. It provides a great excuse for a nice day trip or an overnight getaway.

Last weekend was just such an occasion. It was Valentine’s Day weekend and I planned a seafood dinner. The menu was designed to complement a bottle of locally produced Pacifique absinthe I recently acquired. Looking through recipes I learned that the herbal and anise notes of the absinthe work well with the flavor of oysters. What a great excuse to head for the coast in search of some fresh mollusks.

Menu Adaptations

I seldom cook with oysters. I have eaten some great oysters, though. Once, on a fantastic weekend in Astoria, Oregon, I faced down my fear of bridges as well as my fear of raw oysters. While there, I sampled oysters at several different restaurants and in a variety of dishes, both raw and cooked. I fully enjoyed every oyster I ate that weekend.

Though I am no longer squeamish about raw oysters I still prefer to eat them cooked. And, I must admit, I am still squeamish about shucking them myself. I really don’t understand oysters well enough to feel confident opening their shells with an oyster knife or serving them raw. So, when I brought home a half bushel of oysters for my Valentine’s Day dinner I needed to do some thinking.

I had marked a recipe for Oysters Rockefeller. I wasn’t as interested in recreating an authentic version of the whole rich-butter-laden-bacon-enhanced-creamed-spinach-topped-oysters-thing as I was in borrowing the primary flavors of anise, garlic and parmesan, then adapting them to the tastes of those who would gather around my table.

Rich Flavors, Updated

This recipe interprets the rich flavors of classic Oysters Rockefeller with an updated take on the quantity of fat and freshness of the ingredients. The spinach here is wilted, not creamed or cooked until mushy. It is added, along with a splash of absinthe, to shallots and garlic sauteed in butter. The steamed oysters, topped with the spinach mixture, crumbs and just a dusting of Parmesan are then lightly browned and served warm.

Oysters Buffett

2 dozen fresh oysters in shell

1 shallot, minced

1 clove garlic, minced

3 Tablespoons butter

8 ounces baby spinach, washed and roughly chopped

1 Tablespoon absinthe (or anise flavored liqueur)

pinch of salt

ground pepper to taste

dash of Tabasco

¼ cup dry bread crumbs

¼ cup grated Parmesan

Clean oysters by scrubbing the shells with a stiff brush.

Preheat oven to 400 degrees.

In a medium skillet, melt butter over medium heat. Stir in shallots and sauté until softened. Add garlic and cook for another minute. Add spinach and sauté until wilted. Stir in absinthe, salt, pepper and a dash of Tabasco and remove from heat. Set aside.

Bring several inches of water to a boil in a large covered pot fit with a steaming basket (if you have one). Once boiling, add the oysters to the basket (or simply add to the water if you don’t have a basket) and cover the pot. Steam the oysters for 5 – 10 minutes or until the shells open slightly.

Drain the oysters and, using an oven mitt or towel to hold each oyster carefully, remove the top (flat side) of the shell and discard, revealing the oyster. Run a table knife under the oyster to release if from the bottom (cupped side) of the shell but leave it resting loosely inside.

Place the bottom half of the shell with the oyster in it on a large baking sheet. Top each oyster with a scant Tablespoonful of the spinach mixture.

Stir together the bread crumbs and Parmesan. Sprinkle this mixture evenly over the top of the spinach mixture.

Place the oysters in the oven and bake at 400 degrees for 5 to 10 minutes or until the crumb mixture begins to brown. Place oysters on a serving dish on a bed of kosher salt, if desired.

Serve and enjoy!