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.