Oysters Rockefeller Recipe
Pernod creamed spinach, Parmigiano-Reggiano, panko
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Ingredients
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Oysters Rockefeller Ingredients
Method
Oysters Rockefeller Directions
Prepare the Oysters
Preheat your oven to 450°F (232°C). Carefully shuck the oysters and place them on a baking sheet.
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.
Prepare Topping
In a bowl, combine the remaining Parmesan cheese with panko breadcrumbs and the remaining melted butter, mixing well.
Assemble the Oysters
Spoon the creamed spinach mixture over each oyster, then top with the panko mixture.
Bake
Bake in the preheated oven for about 10-12 minutes or until the topping is golden brown and crispy.
Serve
Remove from the oven, let cool slightly, and serve with lemon wedges.
