Oysters "Rock a Fella" With Sauvignon Blanc
I love oysters just about any way you can eat them — raw, roasted or in a Po' boy. This time of year, though, there is no better way to start a meal than tossing out a tray of these, Rockefeller style, with a bottle of crisp Sauvignon Blanc. So dust off the oyster knife, take a refresher on how to shuck oysters, and let's make some Oysters Rockefeller!
- 1 dozen oysters, shucked and remaining on the half in their own juices
- 2 links of smoked sausage, diced (I use Surry sausage)
- 2 cups of fresh spinach, cut into ribbons
- 1 shallot, finely diced
- 2T butter
- 1 cup of panko bread crumbs
- 1/2 cup of shredded asiago cheese + additional for sprinkling
- Lemon wedges to finish
- Rock salt*
*Rock salt for the oysters is optional, but I do like layering a pan with it, as it helps stabilize the oysters and also retains some of the heat once the pan is brought to the table.
Start by melting the butter in a saucepan over medium heat. Toss in the breadcrumbs, stirring to coat and toast. Once browned, remove from the pan and allow to cool in a separate bowl. Once cool, stir in the cheese with the breadcrumbs to mix. In the same pan from the breadcrumbs, toss in the sausage and heat until it releases some of its oils. At this time, broil the oysters alone for a few minutes just to heat them and get hot. Remove them from the oven, then add the shallot and spinach to the sausage, allowing the spinach to wilt.
Top the oysters with the sausage/spinach mixture and finish each with a healthy teaspoon of the breadcrumb mixture. Top with an additional sprinkle of cheese and roast under the broiler until melted.
Bring the pan directly to the table from the oven, and pass it with lemon wedges.
What I really like with this recipe is that although you have some sausage, it doesn't overpower the oyster and its classic flavor — kind of a surf 'n turf of the bivalve variety!