Oysters Rockefeller

  • Total: 45 min
  • Prep: 20 min
  • Cook: 25 min
  • Yield: 8 servings as an appetizer
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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:

3/4 cup champagne vinegar

2 shallots, minced

2 tablespoons cracked black peppercorns

1 tablespoon chopped chervil

1/2 lemon, juiced

Directions

  1. 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.
  2. 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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