Easy Oysters Rockefeller

Despite what you’ve heard, oysters are always in season. As long as you’re slurping oysters that come from healthy waters (like the ones from Tomales Bay), and they’ve been properly refrigerated, you can shuck from New Year to New Year. Hone your chops with this Oysters Rockefeller recipe from the Tomales Bay Oyster Company.

Oyster Rockefeller Recipe
24 Pacific Oysters, shucked
1/4 cup butter
2 cloves garlic, chopped
1/2 cup panko breadcrumbs
2 cups baby spinach, coarsely chopped
2 Tbsp each of celery, parsley, green onions diced
2 tablespoons anise liqueur (optional)
cayenne, salt and pepper to taste
1/4 cup parmigiano reggiano, grated

Melt butter in a pan over medium heat, add garlic, and sauté until fragrant, about a minute. Mix half of the garlic butter into breadcrumbs. Add spinach, green onion and celery to the pan, cook until the spinach wilts. Add anise liqueur, deglaze the pan and allow most of the liquid to evaporate and remove from heat before seasoning with cayenne, salt and pepper to taste. Mix parsley and parmesan into the breadcrumbs. Place heaping teaspoon of the mixture on each oyster then breadcrumbs. Bake at 450°F until golden brown, about 10-15 minutes. Serve with cold beer and crusty bread. Cheers, mate. 

BBQ Bourbon Chipotle Oysters

In 1983 when Hog Island planted their first oyster seed, their motto was “Strong backs and weak minds.” Well, they were clearly sandbagging because today they’re considered one of the premier producers of certified sustainable shellfish harvesting over 3.5 million mouth-watering mollusks a year.

As a true testament to their commitment to their backyard they’re also a Certified B Corporation and California Benefit Corporation. Achieving such designations require meeting rigorous standards related to social and environmental performance, accountability and transparency. We made sure to reserve a picnic table, order a bucket-o-beers and proceed to lay down a shuckin’ and grillin’ oyster fiesta.

BBQ Bourbon Chipotle Oysters

50 Hog Island Sweetwater oysters
1/2 lb (two sticks) unsalted softened butter
1/2 cup brown sugar
1/2 cup bourbon
3/4 cup finely chopped garlic
1/2 can of ten oz chopped chipotle chilies in adobo sauce

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Dissolve brown sugar into bourbon. Mix into butter, adding in garlic and chilies. Mix well and refrigerate an hour. When ready to party, fire grill to medium hot, shuck oysters and dollop spoonful of butter mix on each. Place on grill and wait for butter to bubble. Watch oysters sizzle for about one minute. Once the oysters are bubbling, remove from the grill, let cool and gobble.

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To keep it comfortable while shucking oysters, Julana is wearing the Namche Travel Scarf over the Indigo Skye Long Sleeve Shirt layered with the Sia Long Sleeve Tee, with the Heartfelt Sweater Skirt. Jade is wearing the Boxcan Sherpa Overshirt with the Windmere Dress and the Iona Modal Scarf.

Alex is wearing the Kennicott Shirtjac layered over the Indigo Flannel Slim with Rover Pants. Richard is wearing the Los Padres Fleece Jacket.

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