Lowcountry Oysters Rockefeller | Wine Enthusiast
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Lowcounty oysters rockefeller

Lowcountry Oysters Rockefeller

Courtesy Drew Hedlund, chef, Tradd’s, Charleston, SC

This twist on traditional Oysters Rockefeller has bonus “pot likker,” the cooking liquid for the collard greens. It’s a delicious base for soup, grits or rice.

Click here for our easy-to-make Hollandaise recipe.

Ingredients

1 pound collard greens
6 cups chicken stock
2 ham hocks
¼ cup apple cider vinegar
¼ cup Texas-style hot sauce, preferably Texas Pete
½ white onion, sliced
¼ cup bacon fat
½ tablespoon granulated garlic
½ tablespoon Lawry’s Seasoned Salt
½ tablespoon fresh-ground black pepper
24 raw oysters, shucked
1 cup Hollandaise sauce

Directions

Wash collard greens. Remove woody stems, and chop into ½-inch pieces. Set aside.

Combine all ingredients except greens, oysters and Hollandaise in medium pot, and bring to boil. Lower to simmer, covered, until hocks are tender, about 2 hours. Add greens and cook until very tender, about 1 hour.

Heat oven to 375˚F. Set oysters on sheet pan. Remove ham hocks and drain greens. Divide on top of oysters. Bake oysters for 8 minutes. Just before serving, top with Hollandaise and broil for 30 seconds, or until speckled with brown.

Pair It

“I like Pinot Noir with rich collard greens, but a red might clash with the oyster itself,” says Sam Richardson, general manager at Tradd’s. “So a rosé of Pinot Noir does all of the things we want Pinot to do but is friendly to the delicate flavors of the oyster.”

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