Rockefeller* Gulf Oysters Baked On The Half-shell Stuffed With Spinach, Shallots, Pernod & Parmesan Recipe
Make Rockefeller* Gulf Oysters Baked On The Half-shell Stuffed With Spinach, Shallots, Pernod & Parmesan Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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
Method
OYSTERS
- 1
Preheat oven
Preheat the oven to 450°F (232°C).
- 2
Shuck oysters
Shuck the oysters, leaving them on the half-shell, and arrange in a single layer on a rimmed baking sheet. Reserve the liquor for moisture if desired.
- 3
Sauté aromatics
In a skillet, heat 1 tablespoon olive oil over medium heat. Add the shallots and cook until translucent, 2–3 minutes. Add the garlic and cook 30 seconds more.
- 4
Make spinach filling
Add spinach to the skillet and cook until wilted, 1–2 minutes. Remove from heat. Stir in chopped parsley, Pernod, and lemon zest. Stir in melted butter and season with salt and pepper.
- 5
Prepare topping
In a small bowl, mix breadcrumbs with grated Parmesan and a pinch of pepper; set topping aside.
- 6
Assemble oysters
Divide the sautéed spinach filling among the oysters, then sprinkle with the breadcrumb-Parmesan topping.
- 7
Bake and finish
Bake on the middle rack until the topping is golden and the oysters begin to plump, about 8–12 minutes. If desired, finish with a brief broil for color.
- 8