Did you know that Washington state is home to all of the major edible oyster species? We’re using Flapjack Points here for their large, fatty flavor but feel free to swap in your favorite variety for this riff on Oysters Rockefeller. Pair it with a classic mignonette sauce and you’ll be shucking oysters all season long!
Servings: 6 as an appetizer
Prep Time: 20 minutes
Cook Time: 25 minutes
*Your Chef will lead you through all the techniques, so prepping ahead of class is optional
- 2 dozen Flapjack Point oysters in their shells, freshly shucked and drained, the deeper bottom shell rinsed and reserved*
rock salt, for serving on
Ingredients for the sauce:
- 4 ounces (1 stick) unsalted butter
- 4 scallions, thinly sliced
- 1 small stalk celery, finely diced
- 3 garlic cloves, minced
- 3 teaspoons Worcestershire sauce
- 1 teaspoon Tabasco sauce
- 1 teaspoon Pernod, Anisette or Herbsaint
- 1/2 cup cracker crumbs
- 3 tablespoons chopped fresh Italian parsley
- kosher salt, to taste
- freshly ground black pepper, to taste
Ingredients for the mignonette
- 1 medium shallot, minced
- 1/3 cup red wine vinegar
- 1 teaspoon freshly ground black pepper
- kosher salt, to tast
- *To clean & shuck the oysters: Rinse the oysters under cold running water, using a sponge to remove any built-up dirt that may be there. Place the oyster in a dish towel with the tapered end facing you and fold the top of the towel over it. Insert an oyster knife in the tip and gently wiggle it back and forth until it opens. Gently slide the knife around the edges to release them and throw the flat half away.
- Run the knife around the shell of the oyster- taking care not to spill any of the liquid- to ensure that the oyster is no longer attached to the shell.
Strain any of the oyster liquid and add it to the sauce before baking. Remove the oysters from the shells and wash the deeper ones before arranging them on a bed of rock salt on a sheet tray.
- To make the sauce: melt the butter in a medium skillet over medium heat. Once all the butter is melted add the scallions, celery and garlic and sauté for 2 to 3 minutes, until very aromatic and softened. Stir in the Worcestershire, Tabasco and Pernod and cook for an additional 1 to 2 minutes. Remove from the heat and stir in the crackers crumbs, parsley, salt and pepper. Taste and adjust the seasoning as needed. If you saved any of the oyster liquid, stir it in now.
- Preheat the oven to 400°F.
- Place an oyster back in each of the shells and top with 2 tablespoons of the sauce. Bake for 20 to 25 minutes, until crispy and bubbly.
- Use tongs or a spatula to carefully transfer the cooked oysters to plates or 1 large platter with rock salt spread out.
- To make the mignonette combine everything in a small bowl. Allow it to sit while the oysters bake. Serve alongside the baked oysters.