Categories: Recipes
      Date: Nov  1, 2009
     Title: Oysters rockefeller

This cooler weather has us craving oysters prepared all different ways, like classic New Orleans Oysters Rockefeller and briny Louisiana Gulf oysters on the half-shell. Now more than ever, our local oystermen need our support. Here's what our good friend Sal Sunseri at P&J Oyster Company has to say about the recently announced rules from the FDA which would require that oysters harvested from the Gulf during the months of April through October be "sterilized.":

"Raw fresh Louisiana oysters are the essence of the historical and cultural seafood cuisine of our region. They are a featured presence throughout most all successful seafood restaurants. They are flavorful, topical, healthy and an incredibly viable economic source of pride for our state. The FDA should focus on other, more pressing food issues. The common theme with all illnesses of the Gulf oyster is that people with severe immune compromised systems should not be eating raw anything, much less Gulf oysters. We can continue to educate this at-risk group, but do not take away such an important industry that means so much to the State of Louisiana. The health, cultural and economic benefits of the Louisiana oyster outweigh any negatives."



Melt butter in a large skillet. Add green onions, celery, and parsley; sauté for 5 minutes. Add Herbsaint, Worcestershire sauce, and Tabasco; cook over medium heat for 10 minutes. Add spinach and bread crumbs; cook for an additional 5 minutes.

Preheat oven to 375 degrees. Spoon one tablespoon of the sauce on top of each oyster. Bake at 375 degrees for 3 to 5 minutes. Serve hot.

Recipe compliments of Michael Roussel, Brennan’s Restaurant