Food Network: Oysters Rockefeller

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Oysters Rockefeller
Copyright 2000 Television Food Network, G.P. All rights reserved.

Ingredients
4 tablespoons 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 tablespoons olive oil
1/4 cup grated Parmesan
1 tablespoon chopped chervil or parsley
2 dozen oysters, on the half shell
Rock salt
Lemon wedges, for garnish

Directions
Melt butter in a skillet. Saute the garlic for 2 minutes to infuse the
butter. 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. Finish off the bread crumbs by mixing in
olive oil, Parmesan and chervil, season with salt and pepper. 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 F oven for 10 to 15 minutes until golden. Serve with lemon wedges and red pepper
sauce.

Ingredients
MIGNONETTE SAUCE
Copyright 2000 Television Food Network, G.P. All rights reserved
3/4 cup champagne vinegar
2 shallots, minced
2 tablespoons cracked black peppercorns

1 tablespoon chopped chervil
1/2 lemon, juiced

Directions
In a small bowl whisk together all ingredients. Cover and chill 1 hour
before serving with oysters. Yield: 3/4 cup