Pearlz’s Oyster Rockefeller

Pearlz Oyster Bar
9 Magnolia Road
843-573-2277
www.pearlzoysterbar.com
Pearlz is the place to go fro oysters West of the Ashley. The recently expanded raw bar is a fun, eclectic restaurant serving the fresh seafood in a casual dining atmosphere. Pearlz offers an assorted mix of raw shellfish, local seafood, Lowcountry recipes, and regional favorites. Pearlz is also a member of the Sustainable Seafood Initiative, so eating at there is good for both the palate and the planet.
For this recipe the Pearlz folks put a little spin on the traditional Oysters Rockerfeller. Keeping all the delicious flavors that have made this dish a classic, but adding a the crawfish tails just kicks it up a notch.
Ingredients:
• 12 oysters in shell (liquor reserved)
• 2 ounce ( about 1 strip) of bacon diced
• 1 shallot fine dice
• 1 small clove garlic minced
• 2 tsp celery fine dice
• 1/2 cup heavy cream
• 1/2 cup half and half
• 1 tbsp white wine
• 1/3 cup packed basil (chiffonade)
• 2 ounce spinach (rough chop)
• 2 ounce crab meat
• 2 ounce crawfish tails
• 2 tsp blackening seasoning
• 1/2 tsp old bay
• 1/2 tsp ground pepper
• 1/2 cup Parmesan cheese (grated)
• 1 3/4 ounce Roux
 
First, shuck oysters and reserve any liquor that comes from them.
Render bacon down, do not remove fat.
Add all vegetables and sweat down with bacon until translucent.
Next add all liquid ingredients, including oyster liquor, and bring to a boil.
Reduce heat to a simmer.
Add the seasonings, crab, and crawfish meat.
Add basil and spinach and wilt, but do not let them turn brown.
Last add the roux and 1/2 the Parmesan and allow to thicken, then remove from heat.
Once cooled, top shucked oysters with filling, and top with Parmesan and panko bread crumbs.
Bake at 450 degrees until golden brown.
Serve on a platter with rock salt