Oysters Rockefeller
Classic baked oysters with a rich, herbed spinach topping
Ingredients
Instructions
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Prepare the oystersCarefully shuck the oysters, keeping them on the half shell. Arrange them on a baking sheet lined with rock salt (if using) to keep them stable. Reserve any oyster liquor in the shells.
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Make the spinach mixtureIn a large skillet over medium heat, melt the butter. Add the garlic and shallots and cook until softened, about 2-3 minutes. Add the spinach and cook until wilted, about 1 minute. Add the parsley, tarragon, and green onions, stirring to combine.
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Add the liqueurPour in the Pernod or anise liqueur and let it simmer for 1 minute to reduce slightly. Remove from heat and allow to cool for 5 minutes.
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Finish the toppingTransfer the spinach mixture to a food processor. Add the breadcrumbs, Parmesan cheese, heavy cream, and cayenne pepper. Pulse until the mixture is finely chopped but not pureed, maintaining some texture.
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Top the oystersPreheat your broiler to high. Spoon a generous amount of the spinach mixture onto each oyster, covering it completely but leaving the shell visible.
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Broil to perfectionPlace the baking sheet under the broiler and cook until the topping is golden brown and bubbling, about 4-5 minutes. Watch carefully to prevent burning.
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Serve immediatelyArrange the hot oysters on a serving platter lined with more rock salt if desired. Garnish with lemon wedges and serve immediately while still hot.
Nutritional Information
320
Calories
per serving
18
Protein
g per serving
12
Carbohydrates
g per serving
22
Total Fat
g per serving
9
Saturated Fat
g per serving
2
Fiber
g per serving
3
Sugar
g per serving
780
Sodium
mg per serving
14
Vitamin C
% daily value
16
Iron
% daily value
Oysters Rockefeller is Also Known As
Huîtres Rockefeller, New Orleans Oysters, Baked Oysters with Spinach or Rockefeller Baked Oysters
