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.
- 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
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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By servnvolley
washington, dc
on January 22, 2012
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This is a really good recipe base. The flavor of black liquorice makes me ill, so I simply replaced the chervil with italian parsley, and deglased the saute with a dry white wine (i used an albarino instead of the Pernod. Really good.
My other "heads-up" with this recipe is to be mindful of the size of the oysters you use. The quantity of saute and breading is intended for two dozen small oysters. So if you happen to have larger oysters (which I did, I would almost double the amount of saute and breading mix. I actually ran out well short, and just ate me some raw oysters instead. :-
Happy eating!
By racer117
Carlsbad, CA
on January 16, 2012
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Awesome! I've done a few Oysters Rockefeller recipes and this is the best balance between ease and quality though I cut way back on the called 1/4 cup of pernod. The recipe can also handle some extra spinach.
By debbywbob
Midlothian, VA
on May 28, 2011
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Tyler does it again! Another awesome tasting recipe! My family gobbled up 40 oysters prepared this way. The only substitution I made was using white wine for the anise flavored liquor but that's just because I didn't think my family would like the flavor of licorice with the oysters. Cannot wait to make these again!
Read all 26 reviews