Oyster Rockefeller Recipe

Time30m

Serves4

Pernod, Spinach, and Hollandaise Sauce

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Ingredients

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1
Prepare the Oysters
Preheat your oven to 450°F (230°C). Carefully shuck the oysters and place them on a baking sheet. If you prefer, you can leave them in their half shells.
2
Cook the Filling
In a skillet, melt the butter over medium heat. Add the chopped shallots and sauté until translucent, about 2 minutes. Stir in the chopped spinach and cook until wilted, about 2-3 minutes.
3
Add Pernod
Pour in the Pernod and cook for another minute until the liquid reduces slightly.
4
Mix in Breadcrumbs and Cheese
Remove the skillet from the heat and stir in the breadcrumbs and half of the grated Parmesan cheese until well combined.
5
Top the Oysters
Spoon the spinach mixture evenly over each oyster. Top with the remaining Parmesan cheese.
6
Bake the Oysters
Bake in the preheated oven for about 10-12 minutes, or until the cheese is golden and bubbly.
7
Serve
Remove from the oven and drizzle with warm hollandaise sauce. Garnish with chopped parsley and serve immediately.