Oysters Rockefeller Recipe
Five fresh oysters • sautéed spinach • double smoked bacon • Pernod emulsion
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Ingredients
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Oysters
Spinach Mixture
Pernod Emulsion
Method
Preparation
- 1
Prepare the Spinach Mixture
In a skillet, cook the bacon over medium heat until crispy. Remove and crumble. In the same skillet, add butter and sauté the chopped shallot until translucent. Add fresh spinach and cook until wilted. Stir in the crumbled bacon and set aside.
- 2
Cooking
- 3
Prepare the Oysters
Preheat your oven to 400°F (200°C). Place the fresh oysters on a baking tray. Top each oyster with a spoonful of the spinach mixture and drizzle with the Pernod emulsion.
- 4
Bake the Oysters
Bake in the preheated oven for 10-12 minutes or until the oysters are cooked through and the topping is golden brown.
