Oysters Rockefeller on the Arteflame Grill
Oysters Rockefeller takes on a smoky, wood-fired flavor when prepared on the Arteflame grill. This classic dish features fresh oysters topped with a rich mixture of spinach, garlic, and herbs, all cooked to perfection on the grill. It’s a sophisticated yet simple way to impress your guests with a delicious appetizer.
Ingredients
- 24 fresh oysters, shucked on the half shell
- 4 tablespoons unsalted butter
- 2 shallots, finely chopped
- 4 cloves garlic, minced
- 1/2 cup finely chopped spinach
- 1/4 cup finely chopped parsley
- 1/4 cup finely chopped green onions (scallions)
- 1/4 cup Pernod or other anise-flavored liqueur (optional)
- 1/2 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 cup heavy cream
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon hot sauce (optional)
- Salt and black pepper to taste
- Lemon wedges, for serving
- Coarse sea salt or crushed ice, for stabilizing the oysters on the grill
Instructions
1. Fire Up the Arteflame Grill
Prepare your Arteflame grill for direct cooking by building a medium-hot fire. Allow the grill to heat up until the cooktop is hot and ready for grilling.
2. Prepare the Rockefeller Topping
In a cast-iron skillet placed directly on the Arteflame cooktop, melt the butter over medium heat. Add the chopped shallots and garlic, and sauté until softened and fragrant, about 2-3 minutes.
Add the chopped spinach, parsley, and green onions to the skillet. Cook until the spinach is wilted and everything is well combined, about 3-4 minutes.
Stir in the Pernod (if using), breadcrumbs, and grated Parmesan cheese. Mix well to combine. Pour in the heavy cream, Worcestershire sauce, and hot sauce (if using), and season with salt and black pepper to taste. Cook for another 2-3 minutes until the mixture thickens and becomes creamy. Remove from heat.
3. Assemble the Oysters
Arrange the shucked oysters on a metal tray or directly on the grill, using coarse sea salt or crushed ice to stabilize them.
Spoon a generous amount of the Rockefeller topping over each oyster, covering the oyster completely.
4. Grill the Oysters
Arrange the oysters directly on the grill’s flat cooktop.
Grill the oysters for 5-8 minutes, or until the topping is golden brown and the oysters are cooked through. The grill’s heat will add a subtle smokiness to the dish, enhancing its flavor.
5. Serve
Carefully remove the oysters from the grill and let them cool slightly before serving. Garnish with lemon wedges and serve immediately while hot.
Tips for the Best Oysters Rockefeller
- Grill Heat: Maintain a medium heat on the Arteflame grill to ensure the oysters cook evenly without burning the topping.
- Topping Consistency: The Rockefeller topping should be thick and creamy to stay on top of the oysters while they grill. Adjust the amount of breadcrumbs or cream to get the right consistency.
Conclusion
Oysters Rockefeller cooked on the Arteflame grill is a delicious twist on a classic dish, adding a smoky depth of flavor that pairs beautifully with the rich, savory topping. Perfect for impressing guests at your next gathering, these grilled oysters are sure to be a hit.
Variations
- Bacon Oysters Rockefeller: Add crispy bacon bits to the topping for a smoky, savory twist.
- Cheesy Oysters Rockefeller: Use a blend of Parmesan, Gruyère, and breadcrumbs for an extra cheesy topping.
- Spicy Oysters Rockefeller: Increase the amount of hot sauce or add a pinch of cayenne pepper to give the dish a spicy kick.
- Herb-Rich Oysters Rockefeller: Experiment with different herbs like tarragon, chervil, or dill to add a unique flavor profile.
- Oysters Rockefeller with Panko: Substitute the breadcrumbs with panko for a crunchier topping.
Best Pairings
- Drink: Serve with a crisp, chilled white wine like Sauvignon Blanc or Champagne to complement the richness of the oysters.
- Side Dish: A light salad with a citrus vinaigrette or a side of crusty French bread pairs well with the dish.
- Dessert: Finish the meal with a light, refreshing dessert like lemon sorbet or a fruit tart.
