Oysters Rockefeller Recipe
Pernod creamed spinach, Parmigiano-Reggiano, panko
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Oysters Rockefeller Ingredients
Method
Oysters Rockefeller Directions
- 1
Prepare the Oysters
Preheat your oven to 450°F (232°C). Carefully shuck the oysters and place them on a baking sheet.
- 2
Make the Creamed Spinach
In a skillet over medium heat, melt 2 tablespoons of butter. Add the minced garlic and shallots, and sauté until translucent. Stir in the chopped spinach and cook until wilted. Add the Pernod and heavy cream, simmer for a few minutes, then mix in half of the grated Parmesan cheese. Season with salt and black pepper to taste.
- 3
Prepare Topping
In a bowl, combine the remaining Parmesan cheese with panko breadcrumbs and the remaining melted butter, mixing well.
- 4
Assemble the Oysters
Spoon the creamed spinach mixture over each oyster, then top with the panko mixture.
- 5
Bake
Bake in the preheated oven for about 10-12 minutes or until the topping is golden brown and crispy.
- 6
Serve
Remove from the oven, let cool slightly, and serve with lemon wedges.
