Recipe Spotlight: Responsible Choice Oysters Rockefeller with Goat Cheese and Kale

The inspiration for this Responsible Choice oyster dish is the wonderful, fun-filled holiday season. This recipe provides a twist on a classic, adding some health benefits with the addition of kale.

I enjoy serving appetizers with a sparkling wine. Enjoy these oysters with a glass of sparkling wine such as Gruet Brut from New Mexico. This wine offers a budget-friendly price and is great for any occasion. Cheers!


Oysters Rockefeller with Goat Cheese and Kale

oystersrocnyeServes 6 (2 oysters each)

All you need:

  • Rock salt
  • 12 fresh Responsible Choice Oysters, on the half shell
  • 2 tbsp Hy-Vee unsalted butter
  • 2 tbsp Hy-Vee extra virgin olive oil
  • 4 cups chopped kale
  • 2 cloves garlic, minced
  • 1 tsp kosher salt
  • 1 (4 oz) package Hy-Vee Herbs & Garlic goat cheese
  • 2 tbsp Hy-Vee panko bread crumbs, divided
  • Lemon wedges, for serving
  • Tabasco sauce, optional

All you do:

  1. Preheat oven to 450 degrees.
  2. Sprinkle a baking pan with rock salt, enough to cover the bottom evenly.
  3. Arrange oysters in the salt to steady them; set aside.
  4. In a sauté pan, heat the butter and olive oil until shimmering.
  5. Add the kale and sauté for about 2 to 3 minutes. Add the garlic and cook for another 30 seconds. Season with salt. Remove from heat and cool.
  6. Once cooled, mix in the goat cheese.
  7. Top each oyster with 1 teaspoon filling, then sprinkle 1/2 teaspoon panko bread crumbs over kale mixture.
  8. Bake for 10 minutes.
  9. Serve with lemon wedges and Tabasco, if desired.

Responsible Choice Oysters Will Please Your Holiday Guests

Hy-Vee customers who love oysters can feel confident that they are making a Responsible Choice when buying wild oysters from the fisheries of U.S. Gulf of Mexico states. The Gulf of Mexico is a well-managed area, and because oysters are often eaten raw, the beds are constantly monitored to make sure their oysters are safe to harvest and consume. All Hy-Vee’s shucked oysters are considered a Responsible Choice, so rest assured that you are purchasing a fresh product that was harvested in a manner that is also safe for the ecosystem.

Hy-Vee’s fresh shucked oysters vary in size and weight depending on season and harvest area. Our shucked oysters are sorted into three categories: standard, select and count. Our standard oysters are normal-sized oysters perfect for stews and stuffing. Select oysters are larger than normal and are great for stews and frying. Count oysters are the very largest of the harvest and are ideal for large fried oysters.

Each shipment of shucked oysters is inspected by our onsite U.S. Department of Commerce (USDC) inspector at our warehouse in Ankeny, guaranteeing the highest quality and freshness throughout Hy-Vee’s eight-state region.

If you’re entertaining guests and serving oysters, consider offering beers that complement the oysters’ flavor. Brain Hoppe, a certified cicerone at our Hy-Vee South store in Iowa City, says stouts — Old-World Guinness may be a good one — have a rich caramel quality that accentuates the creamy aspect of seafood, making them the perfect match.

Merry Christmas, Happy New Year and have fun entertaining!

Looking for Sockeye Salmon and Other Low-Mercury Fish? Look to Hy-Vee’s Low Mercury Card for Help

Authored by John Rohrs & Chef Adam Finnegan John here: Doctors advise pregnant women and others wanting to adopt a heart-healthy diet to eat more fish, but mercury content can be a concern. Hy-Vee works with its suppliers to provide several species that not only are responsibly caught, but contain very little mercury. The FDA doesn’t require mercury-content labels, but at Hy-Vee, we want to make sure that information is at consumers’ fingertips. Just look for the Responsible Choice seafood options on our Low Mercury Card, available at the seafood counter. Low mercury, responsibly harvested options include:

  • Catfish* (farmed in the USA)
  • Clams (farmed in the USA and wild)
  • Dungeness crab* (wild)
  • Mussels* (farmed)
  • Oysters* (farmed and wild)
  • Coho salmon* (wild USA and Canada)
  • King salmon* (wild USA and Canada)
  • Sockeye salmon* (wild USA and Canada)
  • Scallops (farmed and wild)
  • Trout* (farmed in the USA)

(*These species contain the daily minimum of Omega-3 fatty acids per 3.5 oz serving)


Adam here: One of the best options right now is sockeye salmon, which arrives fresh in the Hy-Vee stores during the summer season. This is very high-quality fish. Hy-Vee’s supplier owns the rights to a portion of the Copper River where sockeye salmon is harvested, so this is fish you can’t get anywhere else. It’s inspected and certified as wild-caught, hormone- and antibiotic-free, and it arrives packed in ice, every single day. It’s never frozen. With all that going for it, there’s no need to mess with it by adding heavy sauces and seasonings. Just add some salt, pepper and olive oil and keep it simple. Sockeye salmon is a firm fish that is best grilled. I prefer to grill it with the skin on or on a cedar plank, then I top it with a tropical salsa that has bright flavors.


Here is a salsa recipe that is a big hit with our customers. Combine all of the following ingredients and chill until you’re ready to serve it.

  • 3/4 cup diced mango
  • 3/4 cup diced grilled pineapple
  • 1 medium red pepper, diced
  • 1/2 small red onion, diced
  • 1 jalapeño pepper, seeded and diced fine
  • 2 tbsp fresh squeezed lime juice
  • 2 tbsp finely chopped cilantro
  • Salt and black pepper, to taste

If you don’t want to go to the trouble of making your own salsa, we’ve been doing them in-house and offer eight different salsas in our fresh cases. Our customers love the concept of topping their fish with our fresh salsas and our dietitians love it too.

Recipe Spotlight: Love Oysters Rockefeller? Chef Andrew Has You Covered

Authored by Chef Andrew Kintigh and John Rohrs

John here:
Hy-Vee customers who love oysters can feel confident when they come from the fisheries of U.S. Gulf of Mexico states. This is an extremely well-managed area, and because they’re often eaten raw, the beds are constantly monitored to make sure they’re safe to harvest and consume.

Hurricanes and other disasters can cause a loss of habitat, but right now, there’s a consistent supply due to seasonal limits and fishing gear restrictions. The fisheries use tongs or small dredges to eliminate bycatch and to reduce effects on the ocean floor that could harm other species.

All of Hy-Vee’s Gulf oysters are Responsible Choice, part of our commitment to environmental stewardship to ensure healthy oceans and an abundant supply of seafood for generations to come.

Andrew here:
Below are a couple of my favorite recipes for Hy-Vee’s Responsible Choice oysters from the Gulf of Mexico:

Oysters Rockefeller

All you need:

Mignonette Sauce

  • 3/4 cup champagne vinegar
  • 2 shallots, minced
  • 2 tbsp cracked black peppercorns
  • 1 tbsp chopped chervil
  • 1/2 lemon, juiced

Oysters

  • 4 tbsp unsalted butter
  • 2 garlic cloves, minced
  • 1/3 cup bread crumbs, panko preferred
  • 2 shallots, chopped
  • 2 cups chopped fresh spinach
  • 1/4 cup Pernod
  • salt and pepper, to taste
  • dash red pepper sauce
  • 2 tbsp olive oil
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp chopped parsley
  • 2 dozen oysters, on the half shell
  • rock salt
  • lemon wedges, for garnish

All you do:

  1. Sauce: In a small bowl whisk together all ingredients. Cover and chill 1 hour before serving with oysters.
  2. Melt butter in a skillet. Sauté the garlic for 2 minutes to infuse the butter.
  3. Place the bread crumbs in a mixing bowl and add half the garlic butter; set aside. To the remaining garlic butter in the skillet, add shallots and spinach. Cook for 3 minutes until the spinach wilts. Deglaze the pan with Pernod; season with salt and pepper. Add a dash of red pepper sauce. Allow the mixture to cook down for a few minutes.
  4. Finish off the bread crumbs by mixing in olive oil, Parmesan and parsley. Season with salt and pepper.
  5. Preheat oven to 450 degrees.
  6. Spoon 1 heaping teaspoon of the spinach mixture on each oyster followed by a spoonful of the bread crumb mixture. Sprinkle a baking pan amply with rock salt. Arrange the oysters in the salt to steady them. Bake in a preheated 450-degree oven for 10 to 15 minutes until golden. Serve with lemon wedges and Mignonette Sauce.

 

Charbroiled Oysters on the Half Shell

All you need:

  • 8 oz softened butter
  • 2 tbsp finely chopped garlic
  • 1/2 tsp black pepper
  • 1/4 tsp sea salt
  • pinch dried oregano
  • 1 1/2 dozen large, freshly shucked oysters on the half shell
  • 1/4 cup grated Parmesan and Romano cheeses, mixed
  • 1 tbsp chopped flat-leaf parsley

All you do:

  1. Heat a gas or charcoal grill. In a medium bowl, mix butter with garlic, pepper, salt and oregano.
  2. Place oysters on the half shell right over the hottest part of grill. Spoon enough of the seasoned butter over the oysters so that some of it will overflow into the fire and flame up a bit.
  3. The oysters are ready when they puff up and get curly on the sides, about 5 minutes. Sprinkle the grated Parmesan and Romano cheeses and parsley on top. Serve the oysters on the shells immediately with baguette bread.