The Door in London's City area is a considerably impressive eatery, and they're famed for their oysters, As such, we stopped by to learn how to make Oysters Rockefeller. It's worth the effort, we guarantee.
Ingredients:
6 rock oysters, best for cooking
30g celery, diced
1/2 shallot, diced
20g Parsley chopped
1 splash Worcestershire sauce
1 splash tabasco
40g breadcrumbs
20ml Pernod
15g parmesan grated
120g baby spinach
Salt/pepper to taste
Method: Finely chop the shallot and celery, and gently sauté in a pan for 2-3 minutes with no colour. Shuck the 6 oysters, keep to one side with the juice,wash the shells, and dry, place on a metal tray. Once the shallots and celery are ready, add the Pernod and the oysters, with a little of the juice, and cook for one minute, before taking the oysters from the pan to one side. Add the Worcestershire sauce, the Tabasco, and a little more of the juice, cook for one further minute, add the breadcrumbs and mix. Take the mix from the pan and leave to one side. In a seperate pan quickly wilt the baby spinach, and place in the bottom of the oyster shells. Place the oysters in the shells, sprinkle the breadcrumb mix on top of the oysters, and finish with a little grated parmesan on top of the mix, and grill at full heat until golden brown and fully glazed.
Serve immediately.
(Image: Rex)
