Martha’s Vineyard’s famed Harbor View Hotel in Edgartown, Mass., acquired Executive Chef, Shaun Sells for heading the food and beverage operations at Water Street and Henry’s Hotel Bar.
Chef Sells held positions at the Pelican Isle Yacht Club in Naples, Fla., The Ritz-Carlton, St. Thomas and The Westin St. John in the U.S. Virgin Islands before landing in Martha’s Vineyard.
Utilizing the area’s best local farms and fisherman, Chef Sells creates a contemporary twist on classic New England cuisine.
He is sharing his signature recipe for Oysters Rockefeller with Brie.
Oysters Rockefeller with Brie by Chef Shaun Sells
12Oysters
1 lb.Spinach
2Shallots – minced
1Garlic – minced
½C Cooked bacon – diced
1 oz.Garlic oil
1.5 oz.Pernod
1 TFresh lemon juice
¼ CHeavy cream
1 TCorn starch
3 TCold water
4 oz.Brie
Salt – to taste
Pepper – to taste
Directions:
·Saute garlic, bacon, shallots and spinach in garlic oil over medium-high heat
·Add lemon juice and Pernod and cook for 45 seconds
·Stir in heavy cream and cook for 1 minute
·Mix corn starch with cold water to make a slurry, then add spinach to mix.Cook for1 minute while stirring continuously; the mixture will thicken up and pull together
·Shuck the oysters and leave them on the half shell
·Top oysters with .5 oz of spinach mixture
·Place a quarter-sized slice of Brie on each oyster
·Bake at 400° F for 6 to 8 minutes
·Serve on a bed of rock salt, if desired
Posted by Lauren Grelle-Athanasiou
07/08/12
