Oysters Rockefeller Recipe
Creamed spinach, fennel, pernod, Parmesan cheese.
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Ingredients
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Oysters
Creamed Spinach Mixture
Topping
Method
Preparation of Oysters
- 1
Shucking the Oysters
Carefully shuck the oysters and place them in a bowl. Discard the top shell and keep the bottom shell with the oyster intact.
- 2
Preparing the Rock Salt Bed
Spread rock salt evenly on a baking sheet. This will provide a stable base for the oysters while baking.
Creamed Spinach Mixture
- 3
Cooking the Spinach
In a large pot, bring water to a boil. Add fresh spinach and blanch for 1-2 minutes until wilted. Drain and rinse with cold water. Squeeze out excess moisture and chop the spinach finely.
- 4
- 5
Combining Ingredients
Add the chopped spinach to the skillet with fennel and garlic. Pour in the Pernod and heavy cream. Stir well and let simmer for 5 minutes.
- 6
Adding Cheese and Seasoning
Stir in 1 cup of grated Parmesan cheese, salt, and black pepper. Mix until the cheese melts and the mixture is creamy. Remove from heat.
Assembling and Baking
- 7
Preparing the Topping
In a bowl, mix the breadcrumbs, 1 cup of grated Parmesan cheese, and 2 tablespoons of melted butter until well combined.
- 8
Filling the Oysters
Place each shucked oyster on the rock salt bed. Spoon the creamed spinach mixture generously over each oyster.
- 9
Adding the Topping
Sprinkle the breadcrumb mixture evenly over the creamed spinach on each oyster.
- 10
Baking
Preheat the oven to 450°F (232°C). Bake the oysters for about 10-12 minutes or until the topping is golden brown and the oysters are heated through.