Recipes

MARYLAND OYSTERS ROCKEFELLER

DAVID MCCULLUM, TILGHMAN ISLAND INN

2 T. minced shallots

2 slices apple-smoked bacon

1/4 c. Pernod or Anisette

1/4 c. dry white wine

1 qt. heavy cream

2 c. spinach, washed and stemmed

Salt and pepper to taste

1/2 c. grated Parmesan cheese

31 freshly shucked Marinetics oysters (a.k.a. Choptank Sweets)

Preheat oven to 350 degrees. Heat oil in saucepan and cook bacon and shallots until translucent. Carefully add Pernod (the alcohol will flame). Extinguish the flames by adding wine and cream. Reduce liquid by half over medium heat and add spinach; simmer gently until it is wilted. Season to taste with salt and pepper.

Ladle mixture over oysters in their shells, sprinkle with Parmesan cheese, and bake until cream is golden. Serves 8 as a first course.

Note: At the inn, the oysters for this recipe are farm-raised by Marinetics, and the spinach comes from Dogwood Farms.