Oysters Rockefeller

Courtesy of Chef John Hoffman of Fossett’s at Keswick Hall

Courtesy of Fossetts at Keswick Hall

Ingredients:

• 2 dozen oysters
• ½ cup small diced country ham
• 2 cloves minced garlic
• 1 minced shallot
• 1 qt. heavy cream
• 1 cup white wine
• 1 tsp. toasted fennel seeds
• 6 qt. Swiss chard leaves, chopped
• Salt and pepper to taste

Method:

1. Shuck oysters and reserve for later.
2. Cook ham in the butter on low heat, remove from heat and reserve for later
3. Sauté garlic, shallots, and toasted fennel until translucent
4. Add white wine and simmer until the amount of liquid is reduced by half
5. Add heavy cream and ham, simmer until the amount of liquid is reduced by half
6. Add swiss chard to thickened cream
7. Simmer on low for 5 minutes
8. Add topping to shucked oyster and bake at 350 degrees for 5 minutes.