Oysters Rockefeller (5pc) Recipe
Cream, bacon, spinach, pernod, panko
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Ingredients
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Oysters
Topping
Method
Preparation
- 1
Preheat Oven
Preheat the oven to 400°F (200°C).
- 2
Prepare Oysters
Shuck the oysters and place them on a baking sheet, reserving the oyster liquor.
Topping
- 3
Cook Bacon
In a skillet, melt the unsalted butter over medium heat. Add the diced bacon and cook until crispy. Remove the bacon and set aside, leaving the drippings in the pan.
- 4
Make Spinach Mixture
In the same skillet, add chopped spinach to the drippings and sauté until wilted. Add the heavy cream and reserved oyster liquor, stirring to combine.
- 5
Simmer Mixture
Stir in the Pernod, cooked bacon, salt, and pepper. Let the mixture simmer for about 5 minutes, until slightly thickened.
- 6
Add Breadcrumbs and Cheese
Remove from heat and fold in panko breadcrumbs and grated Parmesan cheese.
Assembly and Baking
- 7
Top Oysters
Spoon the spinach and cream mixture generously over each oyster.
- 8
Bake Oysters
Bake in the preheated oven for 10-12 minutes, or until the topping is golden brown and bubbly.
- 9
Serve Oysters
Remove from the oven and serve hot.
