Rockefeller oysters

Connoisseurs usually taste raw oysters, if at all with some dressing, avoiding wasting the so-called "oyster liquor" they contain. If you want to try them and you don't like eating them raw, there are various preparations like the one we are dealing with today in that with a brief baking of just 5 minutes we will avoid the "sushi" effect. So you can enjoy this delicacy for, for example, New Year's Eve dinner.

These oysters are typical of New Orleans. The recipe was developed by a restaurant in the city at the end of the 19th century and the name is due to the popularity of one of the greatest North American tycoons of the time. It has always been assumed that the rich eat oysters, pheasant and caviar at all hours.

INGREDIENTS (4 people)

• It is calculated half a dozen oysters per person, so in this case we will need 24 oysters.
• 24 oysters
• 150 grams (5.3 oz) of butter
• A bouquet of parsley
• 2 shallots (widely used in France, it is a bulb similar to onion flavored with a mix between it and the garlic)
• 3 garlic cloves
• Salt
• Ground black pepper

First we soften half of the butter with the microwave until it becomes almost liquid. Then we finely chop the shallots, the garlic cloves and the parsley sprig (just the leaves, discard the stems).

Then we add the mix to the butter, mixing well.

We pour the mixture in the shells, just on top of the oyster meat.

We arrange the oysters in a dish that can be baked with the open side up.

Sprinkle them with salt and ground black pepper and cook them in the oven to gratin until the butter bubbles (in 5 minutes they should be ready).

They are served hot. They are fabulous, I recommend them.