Taste of the Tides

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Lowcountry Oysters Rockefeller

Created at Antoine's in New Orleans in 1889, the original recipe was never shared or published. Here's our take on this classic.

Start a new tradition and serve them before the big meal on Thanksgiving, or even as game day fare. As always, remember to shop locally!

Ingredients

Two dozen 3-inch oysters, shucked, on half shell

½ cup salted, sweet cream butter

¼ cup diced parsley

¼ cup diced celery leaves

1 tsp diced tarragon

¼ cup finely diced Vidalia onion

1 tsp diced garlic

½ tsp freshly ground black peppercorns

Pinch of cayenne pepper

Salt to taste

1 cup finely grated parmesan cheese

1 cup Italian seasoned bread crumbs

Rock salt

Directions

• Melt butter over medium-low heat in small saute pan. Stir in parsley, celery leaves, tarragon, onion, and garlic. Saute until onion is tender, stirring frequently. Season with black pepper, cayenne and salt, to taste, stir, then remove from heat.

• Lay oysters out in baking dish (or platter) and top each oyster with a spoonful of onion mixture.

• Sprinkle parmesan cheese on top of sauce, then sprinkle with breadcrumbs.

• Place oysters directly on grill rack over smoldering coals (or medium heat on gas grills). Close grill lid and cook five to eight minutes until oyster meat is done.

• Serve oysters in their shells, on a bed of rock salt to keep them level and avoid sauce from spilling.

Note: For a more original New Orleans flavor, add a tablespoon of anise-flavored liquor to the sauce just before removing from heat. The parsley and celery leaves can be substituted with spinach if you prefer.

For cooking demonstrations, samples, and information on purchasing, handling and eating oysters, attend the Ocean to Table workshop on Nov. 6. www.gacoast.uga.edu/events