Around the Sound


Jan 05

Fanny Bay Oysters

Oyster Rockefeller by Chef Shorthouse

Posted by Fanny Bay Oysters


Jan. 10th is National Oyster Rockefeller Day! Celebrate with Chef Tommy Shorthouse's take on the classic. 


1doz Fanny Bay Small or Medium size oysters in shell


Celery X 1 stalk (diced small)

Shallots X 2 large shallots (diced small)

Fennel X 1/3rd of a bulb (diced small)

Garlic X 3 cloves (diced small)

Spinach X 2 cups

White wine X 1oz

Butter X 1 TBSP

Olive oil X 2 TBSP

Salt & pepper

Juice from half a lemon & the zest

Hollandaise Sauce

Egg yolks X 3 

Clarified butter X 1 cup

White wine vinegar X 1/2 TBSP


Worcestershire sauce

Juice from half of a lemon


Old Bay Seasoning


-In a pan add butter and olive oil on medium heat

-Add small diced fennel, celery, garlic, and shallots and cook until tender

-Add the white wine and reduce until nearly evaporated

-Season with a pinch of salt, pepper, lemon & it’s zest then remove from heat to cool

-Bring a pot of water to simmer and blanch your spinach for 5-7 seconds, then immediately remove and ice to stop the cooking

-Remove spinach from ice water, drain off all of the liquid

-Transfer the spinach and cooled fennel/celery mixture into a food processor and blitz until finely chopped.

-Shuck your oysters and place them on a baking sheet in the shell (use crumpled tin foil or rock salt to hold them up and prevent them from tipping)

-Spread your mixture evenly across the top of the oysters and bake them at 375F for 12mins or until bubbling

-While the oysters are baking, making your hollandaise sauce

-In a medium metal bowl ad the egg yolks and vinegar (whisk over a simmering pot of water, be careful not to scramble the eggs, mixture should become a thick-ribbony consistency)

-Continue whisking while slowly adding in the warmed clarified butter

-Season with a pinch of salt, a few dashes of Worcestershire sauce, Tobasco, and fresh lemon juice

-Remove oysters from the oven and top with your hollandaise sauce and sprinkle some Old Bay Seasoning on top before serving

-Pro-tip if you have a kitchen torch you can also lightly torch the top of the Rockefeller!