Oysters That Rock A Fella As Made By Deborah Vantrece
We’re adding a twist to traditional oysters Rockefeller. Sweet peaches balance the tangy mignonette and hearty collard greens and crunchy, savory bread crumbs make oysters that will rock a fella. These make the perfect summer dish!
Tasty Team
June 30, 2020
Total Time
1 hr
1 hr
Prep Time
25 minutes
25 min
Cook Time
30 minutes
30 min
Total Time
1 hr
1 hr
Prep Time
25 minutes
25 min
Cook Time
30 minutes
30 min
Ingredients
for 10 servings
Oysters
- 24 fresh oysters
- ½ stick unsalted butter, (4 tablespoons)
- 2 cloves garlic, minced
- ¼ cup panko breadcrumbs (30 g)
- 1 jalapeño, seeded and minced
- 1 medium shallot, minced
- 1 small fennel bulb, finely chopped
- 1 tablespoon fresh parsley, chopped
- 2 cups collard green (80 g), thinly sliced
- 3 tablespoons olive oil
- ¼ cup grated parmesan cheese (25 g)
- 4 slices bacon, cooked, crumbled
- ¼ cup dry sherry (60 mL)
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- rock salt, for serving
Mignonette
- 1 large peach, pitted and finely chopped
- 1 teaspoon honey
- ¾ cup champagne vinegar (180 g)
- 1 medium shallot, minced
- 1 teaspoon fresh chives, finely chopped
- ¼ teaspoon cracked black peppercorn
Nutrition Info
- Calories 124
- Fat 5g
- Carbs 10g
- Fiber 2g
- Sugar 4g
- Protein 5g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 450°F (230°C).
- Shuck the oysters. Discard the empty shells and arrange the oysters on the half shell on a rimmed baking sheet.
- Melt the butter in a medium skillet over medium heat. Add the garlic and sauté until fragrant, 2–3 minutes. Remove the pan from the heat.
- In a medium bowl, stir together the bread crumbs and half of the garlic butter. Let sit until ready to use so the panko absorbs the butter.
- Return the skillet with the remaining garlic butter to medium heat. Add the jalapeño, shallot, fennel, parsley, and collard greens. Cook, stirring often, for 5–7 minutes, or until the collard greens are wilted. Add the salt, pepper, and sherry. Cook for 5 minutes more to meld the flavors. Remove the pan from the heat.
- Meanwhile, to the bowl with the bread crumbs, add the olive oil, Parmesan, and bacon. Toss to incorporate.
- Spread a generous layer of rock salt on a large ovenproof baking dish or platter. Top the oysters with a spoonful each of the collard green mixture and bread crumb mixture. Arrange the oysters on the platter, nestling the shells into the salt. Transfer to the oven and bake for 12–15 minutes, or until the cheesy bread crumbs have browned.
- While the oysters bake, make the mignonette: In a medium bowl, whisk together the peach, honey, vinegar, shallot, chives, and pepper.
- To serve, top each oyster with a bit of mignonette.
- Enjoy!
Ingredients
for 10 servings
Oysters
- 24 fresh oysters
- ½ stick unsalted butter, (4 tablespoons)
- 2 cloves garlic, minced
- ¼ cup panko breadcrumbs (30 g)
- 1 jalapeño, seeded and minced
- 1 medium shallot, minced
- 1 small fennel bulb, finely chopped
- 1 tablespoon fresh parsley, chopped
- 2 cups collard green (80 g), thinly sliced
- 3 tablespoons olive oil
- ¼ cup grated parmesan cheese (25 g)
- 4 slices bacon, cooked, crumbled
- ¼ cup dry sherry (60 mL)
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- rock salt, for serving
Mignonette
- 1 large peach, pitted and finely chopped
- 1 teaspoon honey
- ¾ cup champagne vinegar (180 g)
- 1 medium shallot, minced
- 1 teaspoon fresh chives, finely chopped
- ¼ teaspoon cracked black peppercorn
Nutrition Info
- Calories 124
- Fat 5g
- Carbs 10g
- Fiber 2g
- Sugar 4g
- Protein 5g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 450°F (230°C).
- Shuck the oysters. Discard the empty shells and arrange the oysters on the half shell on a rimmed baking sheet.
- Melt the butter in a medium skillet over medium heat. Add the garlic and sauté until fragrant, 2–3 minutes. Remove the pan from the heat.
- In a medium bowl, stir together the bread crumbs and half of the garlic butter. Let sit until ready to use so the panko absorbs the butter.
- Return the skillet with the remaining garlic butter to medium heat. Add the jalapeño, shallot, fennel, parsley, and collard greens. Cook, stirring often, for 5–7 minutes, or until the collard greens are wilted. Add the salt, pepper, and sherry. Cook for 5 minutes more to meld the flavors. Remove the pan from the heat.
- Meanwhile, to the bowl with the bread crumbs, add the olive oil, Parmesan, and bacon. Toss to incorporate.
- Spread a generous layer of rock salt on a large ovenproof baking dish or platter. Top the oysters with a spoonful each of the collard green mixture and bread crumb mixture. Arrange the oysters on the platter, nestling the shells into the salt. Transfer to the oven and bake for 12–15 minutes, or until the cheesy bread crumbs have browned.
- While the oysters bake, make the mignonette: In a medium bowl, whisk together the peach, honey, vinegar, shallot, chives, and pepper.
- To serve, top each oyster with a bit of mignonette.
- Enjoy!
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