Oysters Rockefeller Recipe
Four fresh Blue Point Oysters on the half shell, topped with delicate spinach and pernod sauce, then baked on a bed of rock salt.
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Ingredients
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Oysters
Topping
Method
Preparation
Prepare the Oysters
Preheat your oven to 375°F (190°C). Shuck the oysters and place them on a baking sheet lined with rock salt to keep them steady.
Cook the Spinach Mixture
In a skillet over medium heat, melt the butter. Add the minced shallot and garlic, sautéing until softened. Stir in the fresh spinach and cook until wilted. Add Pernod and cook for an additional 1-2 minutes.
Make the Cream Sauce
Reduce the heat to low, stir in the heavy cream, and let it simmer for a few minutes until slightly thickened. Season with salt and black pepper to taste.
Combine Ingredients
Remove the skillet from heat and stir in the grated Parmesan cheese and breadcrumbs until well combined.
Top the Oysters
Spoon the spinach and cream mixture generously over each oyster.
Bake
Place the baking sheet in the preheated oven and bake for about 10-12 minutes or until the topping is golden and bubbly.
Serve
Remove from the oven and let them cool slightly before serving. Enjoy your Oysters Rockefeller!