Oh, Oyster!
Three Local Chefs Share Their Favorite Oyster Recipes
by Linda Beaulieu

EASY OYSTERS ROCKEFELLER
East Side Marketplace

Oysters Rockefeller was created at Antoine's restaurant in New Orleans in 1899. The chef created a sauce with green vegetables that he had on hand. The sauce was so rich, the chef named it after one of the wealthiest men in America, John D. Rockefeller. East Side Marketplace recommends using creamed spinach, a popular side dish, in their easy version of this classic recipe. If home cooks don't want to prepare the creamed spinach themselves, they can pick some up in the prepared food case at East Side Marketplace. Local Blue Points or Wellfleet oysters are also recommended for their creamy sweet flavor.

Fresh Oysters On The Half Shell (at least one per person)

Breadcrumbs, as needed
Grated Parmesan cheese, as needed

Preheat oven to 400 degrees. Over each oyster on the half shell, spoon some of the creamed spinach (see recipe below). Sprinkle with breadcrumbs and Parmesan cheese. Place the oysters on a baking sheet. Place the baking sheet in the 400-degree oven for 10 to 15 minutes, or until golden brown.

Creamed Spinach

8 ounces (1 cup) heavy cream
8 ounces (1 cup) frozen spinach, thawed and well drained
1/8 teaspoon granulated onion
Salt and pepper, to taste
2 tablespoons Sambuca

In a saucepan, heat the heavy cream and reduce by half. Add the well-drained spinach, granulated onion, salt, pepper and Sambuca. Mix together and heat through.

BAKED OYSTERS WITH BACON, WALNUTS, AND SPINACH
Blackstone Caterers

8 ounces apple-smoked bacon, chopped
1 tablespoon butter
1 cup thinly sliced leeks
1/2 tablespoon chopped garlic
1 teaspoon chopped fresh thyme
1 bay leaf
Salt and pepper, to taste
2 tablespoons white wine
1 tablespoon all-purpose flour
1 cup heavy cream
3 cups spinach, cooked, squeezed and chopped
1 cup walnuts, toasted and chopped
2 tablespoons grated Parmesan cheese
24 East Coast oysters, shucked
1 cup panko breadcrumbs

Executive Chef Joe Melanson of Blackstone Caterers sent in this creative recipe. In a heavy large skillet over medium heat, saute the bacon until crisp. Remove the bacon from the pan, and reserve. Discard most of the drippings from the skillet. Add the butter and melt. Add the leeks, garlic, thyme, bay leaf, salt and pepper; saute until the leeks are soft. Deglaze the skillet with the wine, and cook until absorbed. Add the flour; whisk for 2 minutes. Add the cream slowly and whisk until mixture thickens slightly. Stir in the bacon, spinach, walnuts and cheese. Remove from heat and let cool slightly. Preheat oven to 500 degrees. Top each oyster on the half shell with 2 tablespoons of the bacon mixture. Place the oysters on a rimmed baking pan. Divide the breadcrumbs evenly among the oysters. Place the baking pan in the 500-degree oven. Bake until bubbly and crumbs are golden, about 8 minutes. Remove from oven and serve.

POACHED SAKONNET OYSTERS WITH PEACH AND ONION CREAM
Castle Hill Inn and Resort

Whenever possible, Chef Casey Riley at the Castle Hill Inn and Resort in Newport uses local Sakonnet oysters that he gets from the Sakonnet Oyster Company. In this innovative recipe, he cleverly combines the flavors of peach and onion to play off the briny taste of the oysters.

3 dozen Sakonnet oysters, cleaned and scrubbed
2 cups finely diced white onions
4 ripe peaches, pitted and finely diced
1 ounce mild olive oil
6 garlic cloves, minced
2 tablespoons minced jalapeño chiles
1 ounce peach liqueur
1 cup heavy cream
1/4 cup chopped rosemary
Salt, pepper, and cayenne pepper, to taste

Open the oysters, release the oyster meat from the bottom shells, and place the meat in a container. Clean and reserve the bottom (deepest) shell. In a saucepan over medium heat, saute the onions and peaches in the olive oil for about 5 minutes. Add the garlic, jalapeno, and peach liqueur. Reduce the liquid by half. Add the cream and slowly simmer, reducing the volume by half again. Add the rosemary and season with salt and peppers. If serving immediately, keep sauce warm; otherwise, allow the sauce to cool, refrigerate, and reheat when necessary. Gently remove the oysters from the container, being careful not to disturb sediment on the bottom. Place the oysters in a large saute pan. Over high heat, bring the oysters to a simmer. Remove the pan from the stove, and quickly place the oysters back into their bottom shells. Generously spoon the warm sauce over the top of each oyster. Serve immediately.