Oysters Rockefeller and Cold Duck: A Festive Combination

Mike and Emmajean Evans know how to do Christmas right. For years the City of Grosse Pointe couple has shared this festive tradition with their children. And while it may seem complicated, it’s actually fairly simple.

Coupling oysters Rockefeller with a sparkling Cold Duck drink is a fancy duet that takes very little time and effort to create.

“For the Cold Duck, you need to start with a burgundy wine,” Mike Evans said. “I use the burgundy instead of a merlot because it’s fruitier.”

Pour a glass about ¼ full of the burgundy wine, then top with a fine champagne for an elegant, yet fruity and special holiday drink.

Now for the oysters: Evans recommends frozen oysters. He usually buys his from the Lobster Pot, located on Harper Avenue just south of Cadieux. “You can get 20 frozen oysters on a tray,” Evans said.

But first, you need to mix these ingredients in a food processor:

• 1 box of frozen, chopped spinach
• 2-3 stalks of celery
• Green onion tops
• About 8 slices of cooked bacon
• ½ pound of butter
• Parsley (optional)

On a cookie sheet, spread a layer of rock salt. “Just plain or rock salt – the stuff you use on your porch and sidewalk,” Evans explained. “Place the oysters on the salt and let them thaw. After they’re thawed, cut to separate the oyster from the shell, but leave it in the shell.”

Then broil the oysters in the oven until they are just beginning to curl up on the edges. Next, spread the sauce on each oyster and bake at 350 degrees or broil them until they are done. This usually takes about 10 minutes.

Then serve these delicious oysters Rockefeller with a glass of Cold Duck. It truly doesn’t get much more festive than this!