Name: Oysters Rockefeller
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 8 servings as an appetizer
Cuisine: american
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; 3/4 cup champagne vinegar; 2 shallots, minced; 2 tablespoons cracked black peppercorns; 1 tablespoon chopped chervil; 1/2 lemon, juiced

Directions

For the oysters: 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.
For the 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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Oysters Rockefeller

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