Oysters Rockefeller

Total Time:
45 min
Prep:
20 min
Cook:
25 min

Yield:
8 servings as an appetizer

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
  • MIGNONETTE SAUCE
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  • 3/4 cup champagne vinegar
  • 2 shallots, minced
  • 2 tablespoons cracked black peppercorns
  • 1 tablespoon chopped chervil
  • 1/2 lemon, juiced
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.

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


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4.8 38
I was thinking of making this recipe for my family this Christmas and I was reading the recipe and what is red pepper sauce? Is it the tabasco red pepper sauce or is it something else? Thanks! Can't wait to try. item not reviewed by moderator and published
These were incredible. I used dry vermouth instead of pernod, which worked well to deglaze. This mignonette is simple yet really tasty. I added a splash of white wine and used apple cider vinegar. item not reviewed by moderator and published
Delicious. Made with a splash of pernod and then chardonay to make the 1/4 required. Also made the mignonette sauce for serving with the oysters. It totally balanced out the spinach. But delicious right out of the oven. item not reviewed by moderator and published
The only bad thing about this recipe was the moment everyone realized that I did not buy more oysters. I did not have Pernod, used a steel aged Chardonnay, it was good, next time I will try the Pernod. item not reviewed by moderator and published
Good recipe...I baked my oysters in/on a heavy duty muffin pan - the muffin inserts held the shells perfectly ! item not reviewed by moderator and published
I could eat these oysters until I expire. Or whoever made this recipe was a bonafide culinary genius. The only substitution I would recommend is Absinthe for the Pernod item not reviewed by moderator and published
I used one dozen fresh oysters and the listed amount of ingredients for the topping. It was a perfect amount. To hold the oysters upright, instead of using sea salt, I put the oysters in a muffin tray. Worked perfectly! These oysters are so delish! item not reviewed by moderator and published
We and our kids love Oysters Rockefeller! To keep oysters stable and level as you prepare and cook them, try the innovative simplyshuck oyster tray for "wobble-free oysters" every time! Fast, easy. Bon appetit. item not reviewed by moderator and published
I am not a big oyster fan, but now I am!!!! This recipe was excellent! I used Dekuypner Anisette instead of Pernod only because Pernod was not available at my liquor store. However, the Anisette was also about $10 cheaper per bottle. item not reviewed by moderator and published
This was great - my husband made them - I only know he did use white wine vs pernod and parsley vs chervil. Will keep this recipe for next time. Wish there was an easier way to open the oysters. item not reviewed by moderator and published
Pretty sure its what ever red pepper sauce you want to use be it tabasco, crystal, franks etc. item not reviewed by moderator and published

This recipe is featured in:

The Best Thanksgiving Appetizers