I love
baked oyster dishes. Kilpatrick. New Orleans-style. Florentine. Gratinées. Rockefeller.
Even
though I have gotten pretty good at shucking oysters, oysters in their shells
are hard to come by deep in the Sonoran Desert.
Shucked
and by the pint, I can find them in quite a few stores, and not just at holiday
time. This is great if you want to make oyster stew, or stuffing for your
turkey.
But for the baked oysters, I keep thinking, “If
only I had some beautiful ceramic oyster shells…”
Sometimes,
I actually forget the power of Google. However, one day, I typed in
“ceramic oyster shells” into the search function and pressed enter.
And
what to my wondering eyes should appear? Not Santa, but a long list of oyster
shells.
Google
divined that I wanted to see all the options, and showed me glass shells, metal
shells, and – yes – beautiful ceramic shells.
Click.
Click. Click. Enter credit card. Click. Shipping address. Click. Buy. Wait.
Several
days later came a neatly packaged parcel from an Etsy dealer. Mia, at Silver Shell Ceramics, made these incredibly beautiful porcelain shells, that don’t wobble on the plate, so
now I can have all variety of oysters in the shell any time I want.
 |
| The joke was on me – the store only had oysters in the shell today! |
I
started with Oysters Rockefeller, because I hadn’t had them in ages. I served them
with Chardonnay, which was not a good match. I then tried Sauvignon Blanc, but
that didn’t work either. My final test was Champagne; the oysters made the bubbly taste like vinegar.
So I
called my friends at The Provence WineZine and asked for a recommendation. Apparently,
the Pastis in the oysters makes for a particularly difficult pairing. Their
suggestion was a bottle of a Cotes de Provence rosé – a 2013 Château La Tour Sainte Anne.
When I picked it up at the wine store, the manager said, “This is an
incredible wine – very creamy.” (For the results of this food and wine
pairing, check out my post on The Provence WineZine, “Upgraded to FirstClass.”)
For
you history nerds out there, the name Oysters Rockefeller comes from New
Orleans. The recipe was invented at Antoine’s (it’s secret recipe is still a secret),
and the dish was named after John D. Rockefeller, then the richest man in the
United States. I am not sure JDR ever had them, but the richness of the sauce
was compared to his wealth.
Here
is my version – I assure you that the amount of topping is perfect (even though
it may seem like a lot!). It’s rich, just like Mr. Rockefeller!
Oysters
Rockefeller
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Christina | Christina's Cucina
April 4, 2015 at 4:36 pmI have never had Oysters (horrors, right?) but if I was to try them the first time, I'd love to have them made this way. I suppose because I didn't grow up with them and really, have never had them served to me, so it's just one of those things. Maybe I need to be a bit more proactive!
I love that you found your oyster shells! I know the feeling of wishing to have something in particular and then the joy of finding it within minutes, online!
Lovely post, as always!
Cocoa & Lavender
April 5, 2015 at 1:59 pmYou really need to give them a try, Christina! While I will eat them raw in a social setting (social pressure, eh?), I prefer them cooked. If you haven't had the, this is a good way to start. Thanks for your kind comment!
Bizzy Lizzy's Good Things
April 4, 2015 at 9:40 pmOh wow, wow, wow! Those ceramic oyster shells, woot!!!!? Love them! Do please tell where you found them, David. I love oysters, but have not tried them this way. They sound good. Happy Easter my friend xo
Cocoa & Lavender
April 5, 2015 at 2:02 pmHi Liz, I am glad you found the source for the shells in my post. They are really gorgeous and I feel very lucky!
john | heneedsfood
April 4, 2015 at 11:53 pmI've been meaning to make Oysters Rockefeller for a very long time now, but I always seem to forget. And I'm with you on the baked oysters. I love them almost any old way.
Cocoa & Lavender
April 5, 2015 at 2:03 pmI think they are so old-fashioned, John, that people forget about them all the time. I am hoping they make a revival!
Sippity Sup
April 5, 2015 at 11:44 pmThose little dishes are beautiful. Much more elegant than the large plate variety with an indentation. I am a fresh oyster fiend. But recently I went to Tomales Bay (http://www.sunset.com/travel/california/bountiful-tomales-bay) where I tasted grilled oysters. That experienced changed me. The Marshall Store will astound. I am not exaggerating, the oysters are that good. So until I can go there again (which will be next month) I've been looking for new ways to eat oysters (other than raw) and will try your Rockefeller (if you'll send me those shells to serve them in). GREG
Cocoa & Lavender
April 7, 2015 at 2:04 pmThanks, Greg – I love the shells, too. Will have to get to Tomales Bay and The Marshall Store next time I am in NoCal.
I have had several requests to share the ceramic shells. I thin Mia and Silver Shell is going to be overwhelmed!
Sippity Sup
April 5, 2015 at 11:47 pmPS I just made Ken read this post and he says to try these oysters with Chablis. It's flinty like the bubbly you chose and will pair nicely. GREG
Cocoa & Lavender
April 7, 2015 at 2:05 pmThanks to Ken – I will definitely try a Chablis next time. I have a feeling these are going to become a regular around here…
Kirsten Honeyman
April 7, 2015 at 4:55 pmI adore the ceramic oyster shells. How beautiful!! And I have many a fond memory of eating Oysters Rockefeller at Commander's Palace. Thank you for this recipe!
Cocoa & Lavender
April 8, 2015 at 1:26 pmThanks, Kirsten! It would be fun to taste-test all the different Oysters Rockefeller in NOLA!
Linda
April 8, 2015 at 3:11 amIt looks and sounds amazing! 🙂
Cocoa & Lavender
April 8, 2015 at 1:27 pmThanks, Linda! And thanks for stopping by Cocoa & Lavender!
Daniela Grimburg
April 8, 2015 at 8:16 pmMe too, I love oysters and during summertime here we get them served at the beach, fresh and with just a little lime juice added.
Your variation looks divine, must try it out ASAP.
The pics are beautiful and the porcelain shells are very elegant.
Cocoa & Lavender
April 8, 2015 at 10:01 pmThanks, Daniela – I feel so lucky to have found those shells! Oysters at the beach are the best – fresh and tasting like the sea!
Kathy
April 10, 2015 at 4:26 pmWhen my daughter married, she won a wedding at the Rainbow Room, in Rockefeller Center, NYC…and they served Oysters Rockefeller. I always thought they were first served in NYC! Live and learn!
David, I love your beautiful porcelain shells…quite elegant! Have a good weekend!
Cocoa & Lavender
April 10, 2015 at 5:27 pmWow, Kathy! That is quite a prize! I am sure the wedding was beautiful, and I can see why you thought Oysters Rockefeller would have been created there.
Nuts about food
April 13, 2015 at 10:49 amGreat buy, especially because you make such delicious looking recipes with oysters (which I love dearly but can no longer eat due to an allergy… sniffle)
Cocoa & Lavender
April 14, 2015 at 3:07 pmThanks, Fiona! I am so sorry about your allergy. I think that would be worse (but easier to navigate) than my garlic allergy! The good news is that the shells can be used for so many things!
Anonymous
April 17, 2015 at 5:44 pmwhat…can you believe this we never knew there were ceramic oyester shells…these shells look so beautiful…perfect for serving starters..and delicious oyester dish…elegant food clicks as always,thanks 🙂
Cocoa & Lavender
April 18, 2015 at 2:40 pmThanks, friends! Your kind comments always make me smile!
Provence WineZine
April 27, 2015 at 4:12 amGorgeous post! Your preparation in those ceramic oyster shells makes for a beautiful presentation. I have never made them and really hope to do so now! I loved your pairing post, too, on Provence WineZine!
Cocoa & Lavender
April 27, 2015 at 1:26 pmOur visiting friends just bought several bottles of the Château La Tour Sainte Anne for their visit to Tucson. I can't wait to hear how they like it!