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~ Jingle Bell Rocks ~ Recipe

Ingredients

How to make it

  • The very best time to eat oysters is in the depths of winter when the ocean is icy cold and they are plump and juicy,you want them tightly closed,and heavy in the hand.
  • Take the tip of a dull knife...but,a screwdriver is probably a better bet...then hold the oyster curved side down on a choppin' board with a folded kitchen towel between the shell and your hand...this is to help you get a good grip,then look for the hinge between the top shell and the bottom shell,poke the knife tip into the the slit,you need to push quite hard and work it in,but eventually you should be able to prise the top shell off...always a good idea to try a few before dinner to get the hang of it...don't forget your apron,when you get the oyster open,throw away the top shell,and if there is any seawater in the bottom shell with the oyster then try and keep it in there,pick the fragments out if any,and place the oysters on a plate with a mound of rock salt,or,cushed ice
  • If you like them raw...then season it however you like,then tip that lovely fresh oyster into you mouth!
  • ~ but ~
  • For this recipe you will melt butter in a skillet,saute the garlic for about two minutes to infuse the butter,place the bread crumbs in a bowl,and add half the garlic butter,set aside,then to the remaining garlic butter,add the green onion and spinach to the skillet and cook for a couple minutes,or,until it wilts,deglaze the pan with the Pernod,season with salt and pepper,add the dash of 'Crazy Good Shabam! Rustic Red Pepper Sauce,allow the mixture to cook down for a couple of minutes,finish off the bread crumbs in the mixing of good oil,Parmigiano Reggiano,chervil,salt and pepper...Spoon a heaping tablespoon of the spinach mixture on to each rock oyster and then a spoonfull of the bread crumb mixture,dash a baking pan with a good amply amount of rock salt,arrange the oysters in the salt...merrily to steady them,bake in a four hundred fifty degree oven for about fifteen minutes,or,until golden,serve with lemon wedge and 'Crazy Good Shabam! Rustic Red Pepper Sauce',mix in a small nautical bowl all the other ingredients,cover and chill,for about one hour before serving with the oysters.
  • Contrary to popular belief, oysters and wine are not always a natural combo. They can, in fact, be very bad together, when oysters awaken a sourness or tannic quality in the wine...
  • ~but~
  • When they are good together, they can be very,very good, letting you slip into that glowing envelope of happiness,creating wine with memorable moments...so,you search and pick your pick :o)
  • http://youtu.be/pG9saojAVs8 ( Jingle Bell Rock...Bobby Helms )

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  • 22566 TX
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