Oysters That Rock A Fella As Made By Deborah Vantrece Recipe By Tasty

Steps:

• In a large skillet over medium heat, melt the butter. Add the bread crumbs and sauté until they are just a tiny bit golden, about 1 minute or so. Stir in the watercress, parsley, celery and celery leaves, scallions, and garlic. Cook until fragrant, 1 minute. Stir in the Pernod and let it cook off for another minute. Remove from the heat and stir in the capers and a pinch of salt (not too much, those oysters are salty too).
• Preheat the broiler. Fill a baking pan (or two) with a 1/2-inch layer of coarse or rock salt. Lay the oysters on top of the salt. Spoon a little of the sauce mixture on top of the oysters. Broil until just golden, about 2 minutes. Serve hot.

Steps:

• 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!

Steps:

• For the oysters: Melt butter in a skillet. Saute the garlic for 2 minutes to infuse the butter. Place the bread crumbs in a mixing bowl and add half the garlic butter, set aside. To the remaining garlic butter in the skillet, add shallots and spinach, cook for 3 minutes until the spinach wilts. Deglaze the pan with Pernod. Season with salt and pepper, add a dash of red pepper sauce. Allow the mixture to cook down for a few minutes. Finish off the bread crumbs by mixing in olive oil, Parmesan and chervil, season with salt and pepper. Spoon 1 heaping teaspoon of the spinach mixture on each oyster followed by a spoonful of the bread crumb mixture. Sprinkle a baking pan amply with rock salt. Arrange the oysters in the salt to steady them. Bake in a preheated 450 degree F oven for 10 to 15 minutes until golden. Serve with lemon wedges and red pepper sauce.
• For the sauce: In a small bowl whisk together all ingredients. Cover and chill 1 hour before serving with oysters. Yield: 3/4 cup

Steps:

• Clean oysters, and place in a large stockpot. Pour in beer and enough water to cover oysters; add 2 cloves garlic, seasoned salt, and peppercorns. Bring to a boil. Remove from heat, drain, and cool.
• Once oysters are cooled, break off and discard the top shell. Arrange the oysters on a baking sheet. Preheat oven to 425 degrees F (220 degrees C.)
• Melt butter in a saucepan over medium heat. Cook onion and garlic in butter until soft. Reduce heat to low, and stir in spinach, Monterey Jack, fontina, and mozzarella. Cook until cheese melts, stirring frequently. Stir in the milk, and season with salt and pepper. Spoon sauce over each oyster, just filling the shell. Sprinkle with bread crumbs.
• Bake until golden and bubbly, approximately 8 to 10 minutes.