Georgia Magazine - October 2017 - 40
"Original" Oysters Rockefeller
5 tablespoons olive oil, divided
1 tablespoon unsalted butter, plus additional
butter for baking oysters
1/4 cup minced celery
1/4 cup minced shallot
3 thin scallions, trimmed, minced
1 clove garlic, peeled, minced
1/2 cup flat-leaf (Italian) parsley leaves
1/2 cup snipped chives
2 tablespoons capers
12 oysters in their shells
Fine breadcrumbs, optional
Warm 2 tablespoons of olive oil
and melt 1 tablespoon of the butter.
Slowly sauté minced celery, shallot
and scallions just until they're softened.
Add garlic and cook, stirring, until garlic is softened but not browned. Place
the softened celery, shallot, scallions
and garlic in the jar of a blender, and
add parsley, chives and capers. Add
remaining 3 tablespoons of olive oil.
Blend to a paste.
Preheat oven to 450 degrees.
Choose medium-deep pie tins, and
spread a layer of rock salt on the
bottoms. Lay each opened oyster,
cup side down, on the salt.
Spread each oyster with about a
tablespoon of the parsley mixture. If
you want to use breadcrumbs, lightly dust the tops at this point. Lay a
very thin slice of unsalted butter on
top. Bake on the upper rack of the
oven for about 10-15 minutes.
Serve with lime wedges. Serves
2 as a first course.
Save the date on Dec. 2 from 4 to 8 p.m.
for an evening of oyster-roasting on Skidaway Island to raise money for restoring
Georgia's oyster beds. Tickets cost $50.
For more information, visit bit.ly/or4ar.
Dane Boruff, executive chef at
The Salty Snapper Seafood & Oyster Bar in Valdosta, offers a different take on the typical mignonette
treatment for raw oysters. The restaurant also does a great job with
The Salty Snapper's Bloody
Bloody Mary Vinaigrette
1-1/2 cups tomato juice
1-1/2 cups Bloody Mary mix (the restaurant
recommends Zing Zang brand, but any
mild mix will do)
1/2 cup lemon juice
1/2 cup extra-virgin olive oil
1 teaspoon garlic oil or crushed garlic
Combine tomato juice, Bloody
Mary mix, lemon juice, olive oil and
garlic oil or crushed garlic, and mix
well. Note: Refrigerate any unused
vinaigrette. Makes about 1 pint,
enough for 96 oysters.
To serve, per oyster:
1 teaspoon Bloody Mary Vinaigrette
2 thin slices celery
1 thin slice pepperoncini pepper
JANE F. GARVEY
Oyster Roast for a Reason.
Open each oyster and loosen
the oyster with the knife. Arrange
open oysters attractively on a plate
layered with crushed ice. Top each
oyster with 1 teaspoon of the Bloody
Mary vinaigrette, 2 thin slices of celery and a thin slice of pepperoncini
pepper. Serve immediately.
Decatur's Kimball House has earned the
moniker "oyster nirvana" by offering oysters
from a wide variety of sources.
Atlanta chef Eli Kirshtein, who
appeared on the sixth season of
More online at www.georgiamagazine.org
JANE F. GARVEY
substitute it entirely for the celery-
and perhaps use the chopped fennel
fronds as well as the chives, or add
some crushed fennel seed. Dust the
tops with a few breadcrumbs, if desired, but don't overdo it.
Grilled oysters with charred lemon halves at
Food 101 in Atlanta
Bravo's "Top Chef," has taken the contemporary taste for mignonettes for
oysters in an unusual direction with
this Dirty Martini Mignonette.
Dirty Martini Mignonette
1/2 ounce olive juice
2-1/2 ounces gin
3/4 ounce water
1 ounce cocktail onions, minced
2 dozen oysters in the shell
Create the mignonette by combining olive juice, gin, water and minced
cocktail onions. Keep mixture in the
freezer until ready to use.
When ready to serve, shuck oysters. Place 1 teaspoon mignonette on
each oyster, and serve immediately.
For bonus oyster recipes and
info about roasting oysters,
see our Second Helping section, beginning on page 40A, in
web exclusive this month's
digital edition at