Thai-Style Oysters Rockefeller
The following recipe is an excerpt from Cook Like a Local
Serves 8
Gulf Coast oysters are amazing for roasting, thanks to their size and sturdiness, and I love using them to do riffs on oysters Rockefeller.
In the classic version, oysters are baked with a topping of buttery spinach, onions, anise liqueur, and garlic breadcrumbs, but this version substitutes the flavors of Thai curry, an idea born out of having leftover Maesri brand curry paste in the refrigerator one day. For this, I love to use kale, which is heartier than spinach and adds texture in lieu of the breadcrumbs.
Ingredients
Kosher salt and freshly ground black pepper
2 pounds kale
4 tablespoons (½ stick) butter
1 medium yellow onion, diced
2 large shallots, diced
2 garlic cloves, minced
2 tablespoons minced jalapeño
2 tablespoons minced ginger
½ cup coconut milk
3 tablespoons green curry paste
½ cup cream cheese
Juice of 1 lime
2 dozen large oysters, on the half shell
Serves 8
Gulf Coast oysters are amazing for roasting, thanks to their size and sturdiness, and I love using them to do riffs on oysters Rockefeller.
In the classic version, oysters are baked with a topping of buttery spinach, onions, anise liqueur, and garlic breadcrumbs, but this version substitutes the flavors of Thai curry, an idea born out of having leftover Maesri brand curry paste in the refrigerator one day. For this, I love to use kale, which is heartier than spinach and adds texture in lieu of the breadcrumbs.
Step 1
Preheat the oven to 400°F.
Step 2
Bring a large pot of well-salted water to a boil. Remove the ribs and tough stems from the kale and save for another use. (They’re great braised, or chopped small and sautéed until crisp-tender.) Add the kale leaves to the pot and cook for 1 minute, until bright green. Drain the kale and run under cold water to stop the cooking. Squeeze out any excess water from the kale and chop roughly.
Step 3
In a large saucepan over medium heat, melt the butter. Add the onion, shallot, garlic, jalapeño, and ginger, and cook, stirring occasionally, until the onion softens slightly and releases moisture.
Step 4
Add the coconut milk, curry paste, and cream cheese, and stir until the cream cheese has melted into a smooth sauce, 4 minutes. Stir in the kale and season to taste with salt, pepper, and the lime juice.
Step 5
Place a tablespoon of the mixture on top of each raw oyster, and arrange the oysters on a baking sheet. Bake until the topping is bubbly (start checking at 5 minutes). Serve hot.
