Recipe: Oysters Rockefeller

Every Thursday on the Good Food Blog we share a recipe from our archives.

Tom Fitzmorris’ book is Hungry Town. He is a food critic, radio host and has a widely read newsletter and website. He first shared this recipe for Oysters Rockefeller on August 28, 2010.

Keep reading for the full recipe…

Oysters Rockefeller

Serves 8

2 cups celery, chopped

Preheat oven to 450 degrees.

1. Combine the vegetables and the anchovies in small batches, and chop to a near-puree in a food processor, using just enough of the oyster water to help things along.

2. Combine this green slurry and the rest of the water in a saucepan and cook over low heat, stirring every now and then until the excess water is gone but the greens remain very moist. Add sugar, ketchup, salt, white pepper, cayenne, Worcestershire, bitters, and food coloring.

3. Make a blond roux with the butter and flour. Blend well into the greens, until the sauce takes on a different, lighter texture. Then mix in the bread crumbs.

4. Place large, fresh oysters into oyster shells, small ovenproof ramekins or small au gratin dishes. Top each oyster with a generous tablespoon of sauce (or more, if you like). Bake 15 minutes, or until the top of the sauce has barely begun to brown. Serve immediately.

NOTE: If you bake oysters using oyster shells, serve on a bed of rock salt or a napkin to keep the shells from rocking.