Savory Oysters Rockefeller
Ingredients:
12 fresh oysters, shucked
2 tablespoons unsalted butter
1/4 cup finely chopped shallots
1 clove garlic, minced
1/2 cup finely chopped fresh spinach
1/4 cup finely chopped fresh parsley
1/4 cup finely chopped green onions
1/4 cup breadcrumbs
1/4 cup grated Parmesan cheese
2 tablespoons Pernod or anise-flavored liqueur (optional)
1/4 teaspoon salt
1/4 teaspoon black pepper
Lemon wedges, for serving
Directions:
Prepare the Oysters:
Preheat the oven to 450°F (230°C).
Arrange the oysters in their half shells on a baking sheet lined with rock salt to keep them steady.
Make the Topping:
In a skillet, melt the butter over medium heat.
Add the shallots and garlic, sautéing until soft and fragrant, about 2-3 minutes.
Stir in the spinach, parsley, and green onions, cooking until the spinach is wilted.
Add the breadcrumbs and Parmesan cheese, stirring to combine.
Stir in the Pernod, salt, and black pepper. Cook for another 2 minutes, until well mixed and fragrant.
Assemble the Oysters:
Spoon about 1 tablespoon of the spinach mixture onto each oyster.
Press the mixture down gently to ensure it stays in place.
Bake:
Bake the oysters in the preheated oven for 10-12 minutes, or until the topping is golden brown and the oysters are cooked through.
Serve:
Arrange the baked oysters on a platter.
Serve immediately with lemon wedges on the side for squeezing over the top.
Enjoy your delicious Savory Oysters Rockefeller!
