Baked Oysters Rockefeller* Recipe

Preheat the oven to 450°F (230°C). Arrange oysters on the half shell on a baking sheet or in a dedicated oyster pan; set aside.

In a skillet, melt 4 tablespoons unsalted butter over medium heat. Add the shallots and cook until translucent, about 2–3 minutes. Add the garlic and cook 30 seconds more.

Add the chopped spinach and cook until wilted and reduced in volume. Stir in chopped parsley; season with salt and black pepper. Remove from heat.

In a bowl, combine breadcrumbs and grated Parmesan cheese. Add lemon zest, white wine, Pernod (if using), and olive oil; mix briefly to moisten.

Fold the warm spinach mixture into the breadcrumb mixture until well combined; adjust with a small amount of melted butter if the mixture seems dry.

Top each oyster with a generous spoonful of the spinach-breadcrumb mixture. Lightly drizzle with lemon juice on each and bake.

Bake in the preheated oven for 8–12 minutes, until the topping is golden and the oysters are heated through. If you desire more browning, finish under the broiler for 1–2 minutes.

Remove from oven, garnish with extra parsley if desired, and serve immediately with additional lemon wedges.