Oysters Rockefeller Recipe
pacific oysters, sautéed spinach, shallots, red bell peppers, pernod, citrus hollandaise
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Ingredients
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Oysters
Method
Preparation
- 1
Prepare the Oysters
Preheat the oven to 400°F (200°C). Clean and shuck the Pacific oysters, placing them on a baking tray.
- 2
Sauté the Vegetables
In a skillet, melt 2 tablespoons of butter over medium heat. Add the minced shallots and diced red bell pepper, sautéing until softened. Then, add the spinach and cook until wilted. Stir in the Pernod and cook for another 2 minutes. Season with salt and black pepper to taste.
- 3
Make the Citrus Hollandaise
In a heatproof bowl, whisk together the egg yolks and lemon juice. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture thickens. Gradually add the remaining 2 tablespoons of butter, whisking until fully incorporated. Stir in the citrus zest and season with salt and black pepper.
- 4
Assemble the Oysters
Spoon the sautéed spinach mixture onto each oyster. Top with bread crumbs and grated Parmesan cheese.
- 5
Bake the Oysters
Bake in the preheated oven for about 10-12 minutes, or until the topping is golden brown and crispy.
- 6
Serve
Drizzle the citrus hollandaise sauce over the baked oysters before serving. Enjoy your Oysters Rockefeller!
