Oysters Rockefeller
We love oysters any way you serve them, but this classic recipe never gets old.
½ cup butter
2 garlic cloves, minced
¾ cup bread crumbs (Panko)
2 large shallots, chopped
4 cups chopped fresh spinach
½ cup Pernod
Salt and pepper to taste
¼ cup olive oil
2 tablespoons chopped parsley
½ cup grated fresh Parmesan
2 dozen oysters on the half shell
Lemon wedges
Equipment: 2 baking sheets
Rock salt
Natural gas cooktop and oven
Preheat oven to 450 degrees.
Melt the butter in a large skillet over medium heat. Add the garlic and sauté for two minutes.
Place the bread crumbs in a bowl, mix in half the garlic butter, and set aside.
Add the shallots to the remaining garlic butter and sauté for two minutes. Add the spinach and cook until the spinach wilts. Add the Pernod, salt, and pepper and cook until most of the liquid has evaporated. Remove from the heat.
Finish preparing the bread crumb topping by mixing in the olive oil, Parmesan, and parsley.
Arrange the oysters in their half shells on baking sheets sprinkled with rock salt. Top each oyster with a spoonful of the spinach mixture and then a spoonful of the crumb mixture.
Bake for about 10 minutes or until the topping is golden. Serve with lemon wedges and, if desired, red pepper sauce.