Oysters Rockefeller Recipe
Traditional raw on the ½ or baked with spinach, Pernod and bechamel
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Ingredients
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Oysters Rockefeller Ingredients
Method
Oysters Rockefeller Directions
Prepare the Oysters
Preheat your oven to 400°F (200°C). Place the oysters on a baking sheet, and carefully open them, reserving the shells.
Add Spinach and Pernod
Stir in the chopped spinach and cook until wilted. Add the Pernod and cook for another minute. Season with salt and black pepper to taste.
Make the Bechamel Sauce
In a saucepan, heat the heavy cream over low heat. Gradually whisk in the Parmesan cheese until melted and smooth. Combine with the spinach mixture.
Assemble the Oysters
Spoon the spinach and bechamel mixture generously onto each oyster in their shells. Top with breadcrumbs.
Bake
Bake in the preheated oven for about 10-12 minutes, or until the topping is golden brown and bubbling.
Serve
Remove from oven, allow to cool slightly, and serve warm with lemon wedges on the side.