A Guide to Tomales Bay
Only a short, scenic and twisty trip from the hustle of San Francisco, lies the true California, coastal treasure of Tomales Bay. Approximately fifteen miles-long and one mile-wide, Tomales Bay was once home to the...
Easy Oysters Rockefeller
Despite what you've heard, oysters are always in season. As long as you're slurping oysters that come from healthy waters (like the ones from Tomales Bay), and they've been properly refrigerated, you can shuck from New Year to New Year. Hone your chops with this Oysters Rockefeller recipe from the Tomales Bay Oyster Company.
Oyster Rockefeller Recipe
24 Pacific Oysters, shucked
1/4 cup butter
2 cloves garlic, chopped
1/2 cup panko breadcrumbs
2 cups baby spinach, coarsely chopped
2 Tbsp each of celery, parsley, green onions diced
2 tablespoons anise liqueur (optional)
cayenne, salt and pepper to taste
1/4 cup parmigiano reggiano, grated
Melt butter in a pan over medium heat, add garlic, and sauté until fragrant, about a minute. Mix half of the garlic butter into breadcrumbs. Add spinach, green onion and celery to the pan, cook until the spinach wilts. Add anise liqueur, deglaze the pan and allow most of the liquid to evaporate and remove from heat before seasoning with cayenne, salt and pepper to taste. Mix parsley and parmesan into the breadcrumbs. Place heaping teaspoon of the mixture on each oyster then breadcrumbs. Bake at 450°F until golden brown, about 10-15 minutes. Serve with cold beer and crusty bread. Cheers, mate.
