Ingredients
- 6 tablespoons unsalted butter
- 3/4 cup finely chopped onion
- 3/4 cup finely chopped celery
- 1 teaspoon kosher salt, divided
- 1 tablespoon minced garlic
- 1 (14-ounce) can artichoke hearts, drained and finely chopped
- 1 cup Japanese (panko) bread crumbs
- 2 teaspoons finely chopped lemon zest
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried oregano
- 4 cups rock salt
- 24 oysters on the half shell, with their liquor
Directions
Preheat oven to 425 degrees F.
Melt butter in a 12-inch saute pan over medium-low heat. Increase the heat slightly and add the onion, celery, and 1/2 teaspoon kosher salt; sweat for 5 to 7 minutes. Add garlic and cook for an additional 1 to 2 minutes. Reduce the heat to low and add the artichoke hearts, bread crumbs, lemon zest, remaining 1/2 teaspoon kosher salt, pepper, and oregano. Continue cooking for 2 to 3 more minutes. Remove from the heat and set aside.
Place the 4 cups rock salt on a sheet pan with sides and spread evenly. Set oysters atop the salt and divide the bread crumb mixture evenly among them. Place in oven and bake for 10 to 12 minutes. Bread crumbs should be lightly browned. Serve immediately.
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By dvilleoysters_1...
Deltaville, 86
on June 30, 2010
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Wow, that sounds delicious!
The Best Chesapeake Bay Oysters are grown on our family farm!
www.deltavilleoystercompany.com
By Jhawke
Atlanta, GA
on July 16, 2008
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This was an interesting twist on baked oysters. I suppose I'm a little biased growing up on the Gulf Coast and have never had anything better than real oysters Rockerfeller and oysters Bienville at Commander's Palace in New Orleans. Still, as others said, you cannot go wrong with this and it's easy.
By KY Glutton
Fort Wright, KY
on June 30, 2007
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This recipe is a little more time intensive than the Rockefeller versions. Yet, my guests loved them. You should have seen the surprise on thier faces when I opened the grill to reveal black iron skillets loaded with rock salt and Oysters! The smoke from apple wood chips add a nice flavor.
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