Oysters!

Today, I'm doing my take on Oysters Rockefeller. There are a lot of different recipes for this, so once again, I'm picking and choosing, and adding in my own special twist. Here's where I got my inspiration from. I think the original Oysters Rockefeller calls for Pernod. I really don't like licorice flavor, although I do like basil, which is similar. So I added the tarragon in place of the Pernod. How's that for roundabout (il-)logic?

Clockwise from top left, I have spinach, green onion, my homemade croutons, Panko breadcrumbs, Tabasco Sauce, heavy cream, Parmesan cheese, celery leaves, tarragon leaves, and parsley.

I pounded my croutons.

Here they are. Delicious crumbiness of goodness.

Then, I minced the spinach, parsley, tarragon, and celery leaves.

And chopped up the green onions.

Minced herbs get added to the butter.

Quick stir. Then the onions get added in.

A bit of cream.

Then grate in some fresh nutmeg.

Mr. Hawthorne and I shucked a pan full of oysters. And I have the green toppings ready on the left.

Spinach, celery leaves, parsley, green onions, and tarragon and cream mixture go on top.

Then a bit of butter.

A splat of Tabasco sauce on each oyster.

Then I added some of my crushed croutons.

And some Panko breadcrumbs went on top.

Grated Parmesan cheese goes on top, and the oysters are ready to go into the oven.

Just wanted to show you pictures of lovely, plump oysters, with toppings, waiting to be heated up.

And here they are. You can savor the pictures. 350 degrees until heated through and the panko has browned a bit. Maybe 5-7 minutes.

The greens, the breadcrumbs- Panko and my homemade croutons- the Parmesan-, plump, salty, sweet oysters, outrageously delicious.

I know. We're heathens. We don't even bother with plates. And we'll fight for the last oyster, too.