This week, Chef Matt Storch of Match and Match Burger Lobster shows Tina Redwine how to make easy and delicious finger foods. 

Copps Rocks

Copps Island Oysters Rockefeller Style

Makes 36 Oysters

Total prep time 40 Minutes

Rocks Topping

1 lb Butter – Unsalted – Room Temp

1 Tbsp Chopped Garlic

¾ Tbsp Kosher Salt or more to taste

½ Tbsp Cracked Black Pepper

1 oz Tabasco

¼ Cup Grated Parmesan or Grana Cheese

2 Small Shallots - Minced

1 lb Bag of Spinach – Sautéed Dry - Cooled

1 Lemon Zested & Juiced

1 Lime Zested & Juices

1 Orange Zested & Juiced

2 Tbsp Chopped Parsley

½ Tbsp Paprika

1 Tbsp Extra Virgin Olive Oil

½ Cup Toasted Breadcrumbs

1. Chop Cooked Spinach & remove excess water

2. Place all ingredients in a large mixing bowl and mix by hand until everything is incorporated

3. Place in refrigerator until ready for use.

4. If you are not using all of the mix you could freeze for at least 2 months.

1 Cup Panko Breadcrumbs

1 Tbsp Chopped Garlic

4 Tbsp Butter

1 t Kosher Salt

½ t Cracked Black Pepper

1. Melt the butter in a sauce pan and add garlic over med heat.

2. Sweat the garlic for 3 minutes and then add breadcrumbs, salt and pepper

3. Stir mixture until the breadcrumbs have evenly soaked up the butter.

4. Spread out on sheet tray and let cool.

Shuck 36 Copps Island Oysters, release the oyster from the shell and lay on crumpled up foil to keep the

juice inside the oyster shell.

Top each oyster with ½oz of Rocks filling and sprinkle with the breadcrumbs
2 ways to cook!

Put oysters directly on preheated (high flame or Charcoal) grill grates and close grill. Cook until topping

is bubbling and the breadcrumbs and filling have caramelized & turned a gorgeous golden brown.

Place in preheated 400 degree oven on a sheet tray with the crumpled foil. Bake about 15 minutes or until all the great things from above happen to the oyster in the oven. Gorgeous golden brown and bubbly!

Bob Kunkel

Co-Owner, Harbor Harvest