Legendary Rockefeller oysters

Name: Legendary Rockefeller oysters
Prep time: 30 min
Cook time: 15 min
Yield: 25 oysters
Cuisine: Québécoise
Ingredients: 1 tablespoon butter; 2 shallots, finely chopped; 2 garlic cloves, finely chopped; 90 g Madagascar Pili Pili sausage by Saucissons 1546, diced; 1/4 cup Lazer Lager beer by Dieu du Ciel! brewery; 237ml of 15% country-style cream; 1 pinch nutmeg; 142g baby spinach, coarsely chopped; 150g Le Vacherin cheese from Fromagerie Alexis de Portneuf cheese, grated; 100g Le Houblonneux de l’Isle cheese from Fromagerie de l’Île-aux-Grues, grated; 100 g Victor and Berthold cheese from the Fromagerie du Champ à la Meule, grated; 2 tablespoons Panko breadcrumbs; 25 Lucky Lime oysters (or similar), open; Salt and pepper from the mill

Preparation 30 min
Cooking 15 min
Servings 25 oysters
Freezing I do not suggest

I LOVE OYSTERS! There are a thousand ways to serve them, including in the Rockefeller style, which consists of a creamy mixture with spinach, cheese and cream. My version with beer and spicy sausage should please you!

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Ingrédients

1 tablespoon butter
2 shallots, finely chopped
2 garlic cloves, finely chopped
90 g Madagascar Pili Pili sausage by Saucissons 1546, diced
1/4 cup Lazer Lager beer by Dieu du Ciel! brewery
237ml of 15% country-style cream
1 pinch nutmeg
142g baby spinach, coarsely chopped
150g Le Vacherin cheese from Fromagerie Alexis de Portneuf cheese, grated
100g Le Houblonneux de l’Isle cheese from Fromagerie de l’Île-aux-Grues, grated
100 g Victor and Berthold cheese from the Fromagerie du Champ à la Meule, grated
2 tablespoons Panko breadcrumbs
25 Lucky Lime oysters (or similar), open
Salt and pepper from the mill

Preparation

In a large skillet heated over medium heat, melt the butter and add the shallots and garlic. Cook for 2 to 3 minutes, stirring.
Add the sausage and cook for 2 to 3 minutes, stirring.
Add the beer and cook for 2 to 3 minutes to reduce almost dry.
Add the cream and nutmeg, then season with salt and pepper. Cook for 2 minutes to reduce slightly.
Add the spinach, mix and cook for 1 to 2 minutes just to soften the spinach. Remove from heat and set aside.
In a large bowl, combine the cheeses and panko then pepper to taste. Pour half of the cheese mixture with the spinach and mix to melt.
Preheat the oven to BROIL.
Place the oysters on a large baking sheet and divide the spinach mixture on top. Distribute the cheese mixture on top.
Place in the oven and broil for 3 to 4 minutes or until the cheese is golden brown. Let stand 2 minutes before serving !!!

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To help you make this recipe

Our sommeliers suggest

FREIXENET ELYSSIA

A solid sparkling wine from Spain. Chardonnay, Macabeo, Parellada, Pinot Noir... Hints of white flowers, gunflint and white fruits. A super fresh wine that will be a delight with this weekend starter ! See the product

FLACATOUNE, MICROBRASSERIE CHARLEVOIX, 7%

Choose the now traditional Flacatoune, a strong Belgian beer with aromas of cereal, spices and yellow fruits. The delicate and rich effervescence of this beer will be perfect to make up for the richness of this dish. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

Our sommeliers suggest

FREIXENET ELYSSIA

FLACATOUNE, MICROBRASSERIE CHARLEVOIX, 7%

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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