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1 stick unsalted butter, room temperature
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2 garlic cloves, peeled and minced
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4 slices bacon
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1/4 cup roughly chopped shallots
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1/4 cup roughly chopped red bell pepper
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1/4 cup roughly chopped celery
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2 teaspoons lemon juice
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2 sprigs fresh oregano, leaves only
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Pinch cayenne pepper
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Kosher salt and freshly ground black pepper
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2 dozen medium-size (4-inch diameter) West Coast oysters on the half shell
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4 sprigs fresh Italian flat-leaf parsley, finely chopped, for garnish
"Hollywood," as everybody in New Orleans knows him, is the master of the oyster bar at the Acme restaurant in the French Quarter. He is passionate about Gulf Coast oysters and even more so about the proper way to open one. "I've been lobbying the state to certify peoples that open oysters. It is an art, just like being a sushi chef," he bellows. After he showed his technique and schooled me on the New Orleans way to eat a raw oyster (a drop of hot sauce, then slurp it out without your mouth touching the shell), I asked him about his grilled oysters Rockefeller, which I had heard about all over the Quarter. "Damn man, they is good, my neighbors and friends can't git enough," answers Hollywood, with his eyes just sparkling. So here it is--one of the best oysters Rockefeller I've ever had, and I think you will agree.
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