Friday, August 20, 2010

Day #77, Oysters Rockefeller

Going into this appetizer I realized that I have never tried oysters before. It just didn't sound like something I would like. Our oyster appetizer is a little less intimidating because the oysters are cooked, and topped with spinach, onion, bacon and Pernod mixture, and topped with Parmigiano-Reggiano cheese. It made me a little less nervous because they aren't raw, the way oysters can be often served.

Oysters Rockefeller was created at the New Orleans restaurant Antoine's. The dish was named Oysters Rockefeller after John D. Rockefeller, the richest American at the time, for the richness of the sauce. We use Pernod in the sauce, which is the brand name for an anise flavored liqueur, called a pastis.

So what did I think? I loved the topping. It was cheesy and very flavorful. It made trying oysters so much better than I had expected. The oyster itself was not horrible, almost okay in my book as far as seafood goes. The only thing that bothered me was texture, but I guess that might be better for me the next time I try oysters- I'll know what to expect then.

2 comments:

  1. I can't believe you tried oysters!

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