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Plymouth Rockefeller

Servings: 
4

(courtesy of Chef Jason McCarthy)




Ingredients: 
  • 12 East Coast Oysters
  • 1 can artichoke hearts, minced
  • 1/4 cup dried cranberries, chopped
  • 1 tsp garlic, minced
  • 1/4 cup yellow onion, diced
  • 1/4 cup celery, diced
  • 1 cup Panko (Japanese bread crumbs)
  • 1/2 cup grated parmesan cheese
  • 1 lemon, juice and zest
  • 1 Tablespoon butter
  • Salt and pepper to taste
Directions: 

Sweat onions, celery, garlic with butter until soft. Add artichokes and cranberries; continue to cook for 2 minutes.

Add lemon zest and juice. Set aside to cool.

Carefully shuck the oysters, reserving as much liquid as possible. Equally stuff each oyster with filling. Dust with bread crumbs and Parmesan. Bake in a 350-degree convectional or 400-degree conventional oven for 4 to 5 minutes, or until desired doneness is achieved.