Description
Delight in savory Oysters Rockefeller—oysters topped with a rich herb mixture and baked to perfection. A luxurious appetizer for any special occasion.
Ingredients
Scale
- 12 fresh oysters
- 2 tablespoons unsalted butter
- 1/4 cup chopped shallots
- 1 clove minced garlic
- 1/2 cup chopped fresh spinach
- 1/4 cup chopped parsley
- 1/4 cup chopped green onions
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons Pernod (optional)
- Salt and black pepper to taste
- Rock salt for baking readjustment
- Fresh lemon wedges for serving
Instructions
- Preheat the Oven: Begin by preheating your oven to 450°F (230°C). This temperature is crucial to achieve the desired crispiness.
- Prepare the Oysters: Shuck 12 fresh oysters carefully, ensuring that the shells remain intact. Lay them flat on a baking sheet filled with rock salt to prevent them from tipping over during cooking.
- Sauté Aromatics: In a skillet, melt 2 tablespoons of unsalted butter over medium heat. Add 1/4 cup chopped shallots and 1 clove minced garlic, sautéing until fragrant, about 2-3 minutes.
- Add Greens: Stir in 1/2 cup chopped fresh spinach, 1/4 cup parsley, and 1/4 cup chopped green onions. Cook until the spinach has wilted and turned bright green, around 2 more minutes.
- Mix in Dry Ingredients: Remove the skillet from heat and mix in 1/4 cup breadcrumbs and 1/4 cup grated Parmesan cheese. If using, add 2 tablespoons of Pernod for anise flavor along with a pinch of salt and black pepper to taste. Ensure everything is evenly combined.
- Stuff the Oysters: Carefully spoon the mixture onto each oyster, filling them generously. The filling should be slightly heaped on each oyster.
- Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes or until the topping is golden brown and bubbling.
- Serve: Once baked, remove from the oven and allow them to cool slightly. Serve the oysters warm, accompanied by fresh lemon wedges for squeezing over the top before enjoying.