Oysters Rockefeller
Oysters Rockefeller of fresh oysters baked under a buttery spinach, herb, and parmesan crust, served on the half-shell with lemon and baguette.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Heat oven to 220C/425F. Shuck the oysters, keeping them in the deeper half-shell. Chop the spinach, onion, and garlic finely.
Saute
Cook the onion and garlic in butter over medium heat 2 minutes. Add the spinach and Pernod and wilt 2 minutes until soft.
Build
Stir the breadcrumbs and parmesan into the spinach. Spoon the mixture generously over each oyster in its shell.
Bake
Set the oysters on a tray of salt to steady them. Arrange on a large baking tray. Bake over high heat at 220C/425F 8–9 minutes until bubbling and golden.
Plate
Arrange the oysters on plates with lemon wedges. Serve hot with baguette to mop up the buttery juices.
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