Tasting Table National: Oysters Rock

To learn more about this recipe, see our related story, Give 'Em Shell, in our National edition. 

Recipe adapted from Spike Gjerde, Woodberry Kitchen, Baltimore

Oysters "Rock"
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Make Oysters "Rock" from Woodberry Kitchen in Baltimore.
Servings
0
servings
Ingredients
  • 1 tablespoon unsalted butter
  • 1 shallot, roughly chopped
  • 4 cloves of garlic, roughly chopped
  • 2 tablespoons anise-flavored liqueur (such as Pernod)
  • 1 cup heavy cream
  • ½ bunch of fresh parsley, cleaned and bottom stems removed (about 1 cup)
  • ⅔ cup grated Romano cheese, divided
  • Salt and freshly ground black pepper
  • 12 fresh oysters, shucked on the half shell
Optional Ingredients
  • Rock salt (optional)
Directions
  1. In a medium skillet set over medium heat, add the butter and heat until melted. Add the shallot and garlic and cook until translucent, about 5 minutes. Deglaze the pan with the anise liqueur and simmer until the mixture is almost dry, about 2 minutes. Stir in the heavy cream and continue to cook until the liquid is reduced by half, about 10 minutes. Remove the pan from the heat and set aside until the liquid has come to room temperature, about 5 minutes.
  2. In a blender, combine the cooled liquid with the parsley and purée until smooth. Add ½ cup of the cheese and blend again until smooth. Season the sauce with salt and pepper.
  3. Preheat the broiler. Fill a broil-proof pan with rock salt (if using) and set the shucked oysters on top. Alternatively, stabilize the oysters with aluminum foil. Spoon 1½ teaspoons of the prepared sauce over the top of each oyster and sprinkle evenly with the remaining cheese. Place the pan in the broiler and broil until the oysters are brown and bubbly, about 4 to 5 minutes. Serve immediately.
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