With Komo Gway Oysters
The original Oysters Rockefeller recipe created by Jules Alciatore in 1899 at Antoine’s Restaurant in New Orleans remains a secret to this day. Since no one outside of Antoine’s knows the exact recipe, there are hundreds of variations. Fresh oysters, assorted greens, toasty breadcrumbs…it’s hard to go wrong with any combination!
Komo Gway Oysters are cultured in the clean, clear waters of Baynes Sound, British Columbia, Canada, using sustainable methods. Pentlatch Seafoods Ltd., a company wholly owned by the K’ómoks First Nation, produces Komo Gway Oysters within their traditional territory.
Komo Gway, “Ruler of the Undersea”
Pentlatch Seafoods Ltd. honors the Legend of Komo Gway by ensuring, above all, the sustainability of the sea and its creatures by seeding, annually, millions of Manila Clams and Pacific Oysters on their beaches. To further ensure the sustainability of the marine resources, they have also implemented an Environmental Stewardship Program that supports the continuation of clean marine waters within their traditional territory. The mission statement is “CLEAN WATER Our Responsibility, Our Legacy” which ensures sustainability of resources and their legacy to future generations.
I just recently discovered these oysters at the Ports O’ Call fish market. They are heavenly! Plump, with a clean, crisp, slight cucumber flavor. And not too difficult to shuck either!
Taste With The Eyes’
Blend baby spinach, fresh tarragon leaves, rough chopped scallions, and a small amount of panko bread crumbs in the small bowl of a food processor. (Other recipes include ingredients such as parsley, celery, celery leaves, chervil, watercress, and some omit the spinach).
Sauté the spinach mixture in butter for just a few minutes. Add a splash of Pastis, Paprika Piquant (hot paprika), and salt to taste. Set aside to cool.
Mix equal parts Parmesan and panko breadcrumbs together, add Paprika Piquant to taste. (Some recipes include cheese, others do not).
Fill the bottom of an ovenproof pan with Kosher or rock salt. Nestle fresh shucked oysters into the salt. Top each with the spinach mixture. (Some recipes add crumbled bacon atop the spinach mixture).
Then top with breadcrumb mixture. Bake at 450° for about 12-14 minutes until the breadcrumb mixture is golden brown.
The Rich Theme
For a little extra Rockefeller richness, I top each oyster with a small dollop of creme fraiche.
“We trust that you will be pleased with the riches from our lands.”
K’ómoks First Nation
According to legend, it is said that an Antoine’s customer exclaimed with delight after eating this dish, “Why, this is as rich as Rockefeller!”
John Davison Rockefeller (July 8, 1839 – May 23, 1937) was an American industrialist. Rockefeller revolutionized the petroleum industry and defined the structure of modern philanthropy. In 1870, he founded the Standard Oil Company and aggressively ran it until he officially retired in 1897. As kerosene and gasoline grew in importance, Rockefeller’s wealth soared, and he became the world’s richest man and first American billionaire. (from wikipedia)
16 thoughts on “Komo Gway Oysters Rockefeller”
Ohmigosh, I LOVE oysters. I can down them raw, but add some goodies on them – they'll be gone in a second.
Oh! These oysters look so yummie…I love them…never had it that way, something new to me…
Lory Lynn, I'll be visiting Long Beach and vicinity in late November. I'd like to bring my family to your restaurant/supper club if at all possible. Can you reveal its name and location?
Thanks for your comments Jessica and Juliana!
Hi lakeviewer! I am thrilled that you want to come, but alas, we decided that the weather is too unpredictable for the outdoor event, so they will resume March – October 2010. If we have an indoors location at the end of November, I will definitely let you know! BTW – we lucked out on the event debut, it was just after a big storm blew through, and 80° and sunny that afternoon! Gorgeous weather.
Those oysters look so fresh. It's been a while since I've had fresh oysters. The ones I seen lately look like they've been sitting our for a while. I really want to get my hands on some now.
MMMMMMM! If there's a grill nearby, the oysters can go right on there!
another delicious oyster dish-droooooool!
Absolutely awesome! This photo journey of Oyster Rockefeller was a definite feast for the eyes.
Beautiful LL! I'm not sure which I enjoyed more the oysters or the history! Both very nicely done!
I've never seen oysters this beautiful. This is definitely something I'd crave for everyday.
Thanks for the info.
Wow, each picture is worthy of drool!! what fabulous pictures, definitely food porn at it's best! We're fans of oysters, can't you tell?
Congrats on your foodbuzz nomination!!! What a well deserved recognition Lori Lynn!
diane and todd
Gail was just here…what you are doing is sooo exciting…but my advice…charge more!!
This is the only way I eat oysters! I didn't realize the story behind this yummy treat. And you made it look so easy to make. I'm going to find me some oysters…
Komo Gway is indeed a fine oyster, the best premium beach oyster from British Columbia and we would be pleased to ship them to you directly!
Plump ivory flesh with a deeply colored gill and golden mantle exhibiting a crisp briny flavor with notes of cucumber on the finish…you can taste the fresh clean sea! Available in sizes from Cocktail: 1 ½”~2″ , Extra Small: 2″~3″, Small: 3″~4″ and Mediums 4″~5″.
Our product is Canadian Food Inspection Agency certified and available in quantities of ten dozen or more…perfect for a party or serious aficionado.
Call me at 250.287.6406 for a price and to order yours today. We will fly them to you within 8 hours of being harvested and they will last up to three weeks when properly stored. (in your fridge, cup side down with a damp cloth over them)
250 287 6406
Pentlach Seafoods Ltd.
Comox British Columbia