Kelp Stuffed
Oysters Rockefeller
This recipe is adapted from Charlotte Fashion Plate’s version of Oysters Rockefeller. Of course, hers calls for fresh spinach, whereas we’re using Sugar KELP! I enjoy these tasties using oysters from Duxbury Massachusetts. Some of my favorites are the Standish Shore Oysters, and Island Creek’s Aunt Dotty’s. Whichever oyster you choose, these taste delicious with fresh Duxbury Sugar Kelp.
Ingredients
18 oysters, shucked in half shell
4 slices thick-cut bacon, chopped
3 tablespoons butter
11 ounces fresh Sugar Kelp
1 teaspoon black pepper
1 small shallot, minced
2 garlic cloves, minced
2 tablespoon white wine
4 Tablespoon heavy whipping cream
6 ounces Gruyère cheese, shredded
4 ounces Parmesan cheese, freshly shredded
1/2 cup Panko breadcrumbs
2 Tablespoons butter
1 Tablespoon fresh parsley, chopped
rock salt for baking
lemon zest for garnish
lemon wedges, for serving
Preparation
Heat oven to 375°.
Crisp up the diced bacon in a pan.
As the bacon is browning, blanche fresh Sugar Kelp for approximately 10 seconds (or until it turns bright green).
Squeeze out any excess water from the kelp. Chop and reserve.
Melt three tablespoons of butter in a pan.
Add in the garlic and shallots. Cook for a minute.
Add in the chopped kelp. Season with black pepper.
Pour in the wine. Cook for a minute before adding the heavy whipping cream.
Cook the mixture for a few minutes to thicken slightly.
Stir in most of the crisp bacon. Save a few pieces for garnish.
Remove pan from heat.
In a small bowl, melt the remaining two tablespoons of butter in the microwave.
Stir in the breadcrumbs and fresh parsley.
Spread the coarse/rock salt onto a baking dish or oven-safe pan.
Arrange (nestle) the oysters into the salt bed.
Place a spoonful or two of the kelp mixture into each oyster.
Top each oyster with a few generous pinches of both cheeses.
Sprinkle each with the breadcrumb mixture.
Bake 10 to 12 minutes.
Turn on the broiler and broil for a minute or so to brown the cheese and breadcrumbs.
Garnish with lemon zest and remaining crispy bacon.
Serve with lemon wedges.