Ingredients & Utensils for Oysters Rockefeller

Video Transcript

"My name is Brandon Sarkis on behalf of Expert Village. Today, I'm going to show you how to shuck an oyster and how to prepare them a couple of different ways. Okay, 'm going to show you real quick how to make a really simple variation on traditional Oysters Rockefeller. Doing it this way knocks out a lot of the prep time and it tastes just as good as the original. It's a little bit more of a richer version. So we're going to deal with four raw oysters here. This recipe makes four, so if you want to to do eight or twelve, you multiply by two or three, if you want to do forty, multiply it by ten. We have four oysters. We've got about an eighth of an onion, which works out to about an ounce or an ounce and a half when you chop it us. Two tablespoons of butter. About an ounce an ounce and a half of Parmesan cheese, which we're going to to chop up too. This is a cup of spinach, a packed cup though. The reason I say packed in is because this is going to wilt down to half this size. So you want to make sure you that pack this cup as tight as you possibly can to get all this spinach in there for a cup. I've also got four ounces of milk. You're also going to have to have a knife, a cutting board. I'm going to do this in a normal ten-inch sautE pan. And then a broiler to finish them off in. So, knowing that, let's get started."