Pre-Order your shell oysters for Father's Day

Pre-Order your shell oysters for Father's Day

100 count box fresh gulf oysters… $35.00

Please contact Kathy at (423)476-6710 ext.2

Please give a 24-hour notice on all orders

Oysters Rockefeller

Ingredients:

4 tablespoons unsalted butter 2 garlic cloves, minced 1/3 cup bread crumbs, Panko preferred 2 shallots, chopped 2 cups chopped fresh spinach 1/4 cup Pernod Salt and pepper, to taste Dash red pepper sauce 2 tablespoons olive oil 1/4 cup grated Parmesan 1 tablespoon chopped chervil or parsley 2 dozen oysters, on the half shell Rock salt Lemon wedges, for garnish DirectionsMelt 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