Grilled Oysters Rockefeller with Thai Basil (Amazingly Simple)

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• Grilled Oysters Rockefeller - where it all started
• A secret recipe
• Another version of Grilled Oysters Rockefeller
• Thai-inspired version of Grilled Oysters Rockefeller
• How to open oysters
• Oyster Rockefeller sauce
• Grilling the oysters
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• Grilled Oysters Rockefeller with Thai Basil recipe

Grilled Oysters Rockefeller with Thai Basil - simple, sophisticated and packed with so much flavour. If you are an oyster fan - then this is a must-try dish for you.

Grilled Oysters Rockefeller - where it all started

Oysters are a tasty treat and synonymous with richness and decadence, nowadays they are a luxury and prized food item which are regularly quaffed along with flutefuls of champagne, they are traditionally served raw with a simple shallot vinegar and lemon slice, however, it is the grilled version, that even takes its name from the epitome of wealth, John D Rockefeller, the oil and railroad tycoon, that better defines oysters and their decadence.

Bizarrely enough, oysters were hugely prevalent in the late 1800s and a useful protein added to pies and stews for regular people in place of more expensive meat and fish. The backstory to the original recipe for grilled oysters Rockefeller also sees this ingredient being used as a supplementary ingredient, this time for escargot. Created in Antoine's restaurant in late 1800’s New Orleans, when snails were scarce, which meant escargot Bourgogne could not be placed on the menu. Jules Alciatore, the son of the restaurant’s founder, thought something had to be put in its place. A classic French dish of snails topped with grilled garlic and parsley butter would be hard to replicate without this gastropod, but the prevalent oyster, once grilled, would give a similar texture. It is the richness of the butter and greens and herbs with perhaps a little splash of pastis that ultimately gave it its monika coming from that of the richest man in America at that time. 

A secret recipe

It is widely known that the restaurant, which still serves thousands upon thousands of its Grilled Oysters Rockefeller every year, keeps the recipe a secret, stating that the original recipe went to the grave with its creator. What is known, other than that they are incredibly tasty, is that they are made with a rich butter sauce with greens such as scallions, celery and green herbs, hot sauce and breadcrumbs and a little aniseed-flavoured liqueur such as Pernod. The restaurant states that it does not contain spinach although many restaurateurs that have re-created the dish for their own customers use this leaf for the extra green colour that this dish is known for its signature look.  

Another version of Grilled Oysters Rockefeller

We love to look to all ingredients all over the world for our recipes and have found that many similar flavours exist in very different ingredients across the globe that are these days very easy to come by. No longer do we need to keep to the tired old traditions and be sticklers for recipes to be kept the same. At the same time we can create interesting fusions and in this case recreate another version of the classic grilled Rockefeller Oyster dish without reprise, but it is a fantastic recipe.

It was purported that the original recipe used an aniseed-flavoured liqueur such as Pernod. We have opted to capitalise on this flavour using the green vegetables and herbs that impart this aspect to a dish. First of all, for the punchy aniseed flavour we have used thai basil. Not only is this exotic herb full of flavour and health benefits, it gives us the opportunity to unite this dish with other complimentary flavours that enhance our grilled oyster Rockefeller in a fusion way. We add the obligatory celery but add to that some fennel, again for the aniseed flavour, shallot or scallions and garlic. These aromatics create a herbal dimension for the butter to soak up. A touch of lime, rather than lemon juice and sriracha sauce rather than Louisiana hot sauce (tabasco however does a great Sriracha) and Worcestershire sauce for the anchovy umami hit that is needed, although you could use a little fish sauce if you like. Finally, some breadcrumbs and parmesan add a gratinated crust to finish the textures off nicely.

Thai-inspired version of Grilled Oysters Rockefeller

To make this highly flavoured and rich Thai-inspired version of Grilled Oysters Rockefeller is also very easy. The hardest part is shucking your oysters. Pacific oysters, often known as rock oysters, have been introduced to waters all around the world and are farmed so that they are available all year round. These oysters, which are the go-to oysters, are deep and fluted in shape which means that they can be large and meaty and contain enough space in the shell to place a good amount of sauce. 

How to open oysters

Use an oyster knife or short flat screwdriver and insert it in the top of the thin end of the oyster where the bivalve hinge is. Jiggle the knife a little to find the weakest spot, push the knife in and force it around the edge of the shell to take the top off. Always hold the oyster in a kitchen towel for grip and to protect your hands from both the shell and the knife. Discard the top shell and “turn” the oyster to detach it from the fluted lower shell. 

If you were to serve raw oysters, at this point you would simply arrange them on a plate or bed of ice. However, with this grilled Oyster Rockefeller recipe, tip the liquor from the oyster into a jug before setting each oyster aside, to use it in the sauce for added flavour. Ignoring this stage can lead to a very wet end result which we are looking to avoid.

Oyster Rockefeller sauce

To make the sauce, simply chop up the fennel, celery, shallot or scallions, garlic and Thai basil and sauté them in a little olive oil until softened. Add the reserved oyster liquor, making sure you strain it first to remove any fragments of shell, and then reduce the mixture until it appears dry. The liquor will have imparted a huge amount of flavour still and if not reduced, the end flavour could become too strong.

Next add the butter, Sriracha, Worcestershire sauce and lime juice. Once the butter has melted, transfer the mixture into a beaker and use a hand blender to process it to a smooth paste.

You can easily prepare this sauce in advance and keep it in the fridge for a day or so if you want to make things easier.

Grilling the oysters

When you are ready to cook your oysters, simply preheat your grill/broiler then arrange your oysters on some baking parchment on an oven tray. Spoon equal portions of the sauce on top of each oyster and smooth it over. Then sprinkle over a dusting of breadcrumbs and grate over fresh Parmesan to cover each oyster.

Place the tray under the grill/broiler and bake for 7 minutes until beautifully browned. The greenness comes out even more during the cooking process and the finished look is tantalisingly mossy green and the aromas are divine. Serve immediately so that they are still piping hot and enjoy.

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