Executive Chef : Kelly Macdonald
- 12 Grays Harbor Oysters in a half shell (Oyster origin optional)
- 3 Cups Champagne
- 2 Cups Heavy Whipping Cream
- 12 Ounces of fresh Spinach (stemmed, cleaned & dried)
- 1 Cup Shallots (chopped)
- 4 Tablespoons Dijon Mustard
- 2 Tablespoons Whole Grain Mustard
- ¼ Cup Grated Parmesan Cheese
- ¼ Cup Bread Crumbs
- 2 Tablespoons Butter
- ¼ Teaspoon Dried Thyme
- Salt & Pepper to taste
- Sea Salt (optional)
Combine 2 cups champagne and ¼ cup shallots in saucepan. Cook over medium heat until mixture is reduced by half. Add 1 cup heavy whipping cream. Continue to cook until all contents are reduced by half. Remove from heat. Strain shallots, saving champagne-cream mixture in a bowl. Discard shallots. Set sauce aside.
In another bowl, whip remaining whipping cream until soft peeks form. Fold 4 tablespoons Dijon Mustard into whipping cream. Then, fold champagne-cream mixture into mustard-cream mixture. Refrigerate.
Sauté remaining shallots in butter until shallots are translucent. Add spinach and cook an additional 1-2 minutes or until spinach is wilted. Add salt and pepper to taste. Remove from heat and stir in whole grain mustard. Mix gently until spinach is coated.
In a separate bowl, combine breadcrumbs and dried thyme. Mix thoroughly.
Remove oyster from the half shell. Place 2 tablespoons of spinach to shell. Replace oyster on bed of spinach. Cover oyster with approximately 1 teaspoon grated Parmesan Cheese. Layer cream sauce atop Parmesan Cheese. Sprinkle generously with breadcrumbs. Bake at 425˚ for 8-10 minutes.
Place 3 oysters on each plate. Garnish with fresh chives. Optional: For a classic "Oysters Rockefeller" presentation, place oysters on a bed of sea salt.
Chef Kelly's Wine Recommendations:
1st choice - Sparkling Wine
2nd choice - Sauvignon Blanc