Komo Gway Oysters Rockefeller

Oysters Rockefeller
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

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’
Oysters Rockefeller

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)

Oysters Rockefeller Soup

Oysters Rockefeller Soup
Garnished with a Fresh Shucked Oyster,
Butter Lettuce, Creme Fraiche, and Salmon Roe

Oysters Rockefeller consists of oysters on the half-shell that have been topped with various other ingredients (often spinach or parsley, cheese, a rich butter sauce and bread crumbs) and are then baked or broiled.
The dish was created in 1899 at the New Orleans restaurant Antoine’s by Jules Alciatore, son of the restaurant’s founder. It was named Oysters Rockefeller after John D. Rockefeller, the richest American at the time, for the richness of the sauce.  (from wikipedia)

Sunken City Supper Club
The Soup Course

In the previous post I was so excited to share the debut of our Sunken City Supper Club: A place to mingle with friends and neighbors – to enjoy the camaraderie, great food, wine, and perhaps a little dancing to the awesome intimate jazz standards performed by Barry Anthony and Bill Ryan. Their band is The Swing Of Things.

I hope you have a couple of minutes to enjoy The Swing Of Things as they perform “I’ve Heard That Song Before.” The song, popular in 1942, is just so fun and lovely, it can put anyone in a good mood…

Our Oysters Rockefeller Soup Recipe
Puree a small onion, 1/2 bunch parsley, 3 scallions, and 3 large leaves of butter lettuce in a food processor. Add a pound of fresh spinach and continue to puree to a uniform consistency.
Melt 4 T. butter in a saucepan, add 4 anchovy filets stirring until dissolved. Add the vegetable puree and cook for 10 minutes over medium heat. Add 3 T. lemon juice and 3 T. flour.
Stir in one bottle clam juice, 1 c. chicken stock, 2 T. Worcestershire sauce. Bring to a boil. Lower the heat, add 2 c. heavy cream and grated nutmeg.
Finish with 1/2 c. grated Parmesan cheese, salt and pepper to taste. Just before serving add a splash of Pastis and the liquid from the shucked oysters. 
Garnish with shredded butter lettuce, a fresh shucked oyster, a small dollop of creme fraiche and salmon roe or caviar of your choice. 
The initial idea for this recipe came from Barbara Kafka’s excellent soup cookbook, Soup A Way of Life.

Slide the fresh oyster onto the butter lettuce.

A soup inspired by a secret legendary old New Orleans recipe was the perfect one for the first Sunken City Supper Club dinner.