This recipe for oysters Rockefeller revisits a classic that dates back over 100 years. Oysters are baked with a savory spinach and breadcrumb topping. Oysters and anise (in the Pernod) are 2 powerful aphrodisiac foods, and this dish, with its potent nutrients, is likely to get your energetic juices flowing.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients:
- 1 dozen oysters
- 2 tablespoons extra virgin olive oil
- 1 garlic clove, chopped very fine
- ¼ cup fine homemade breadcrumbs or Panko
- 2 tablespoons chopped Italian parsley
- 1 shallot, chopped fine
- 4 cups spinach leaves, chopped (measure before chopping)
- 2 tablespoons Pernod or Pastis (anise liqueur)
- 2 dashes Tabasco
- Sea salt and freshly ground pepper
- Rock salt or coarse sea salt
- Lemon wedges for garnish
Preparation:
Shuck the oysters and discard the flat tops. Remove the oysters and their liquor to a bowl, and scrub the bottoms of the shells. Dry them and set them on a baking tray with enough rock salt to steady the bottoms. Set the tray aside.
Preheat the oven to 450’.
Heat olive oil in a skillet. Add garlic and cook two minutes. Place breadcrumbs and parsley in a small bowl and add ½ the olive oil and garlic mixture to the crumbs. Season the crumbs with a pinch of salt and pepper. Stir and set aside.
Add the shallots to the remaining olive oil and cook 2 minutes, stirring frequently. Add the spinach and cook over high heat so that the spinach wilts and any liquid evaporates quickly. Season the spinach with salt, pepper, and Tabasco. Let cool slightly.
Place an oyster in each shell and sprinkle with about a teaspoon of liquor. Top each oyster with a generous teaspoon of spinach mixture, followed by a spoonful of breadcrumbs. Bake the oysters about 10 minutes, until golden. For an extra crispy topping, run them briefly under the broiler.
Serve with lemon wedges and Tabasco.
Makes 1 dozen, enough for 2 ample servings or 4 appetizer portions.
Preheat the oven to 450’.
Heat olive oil in a skillet. Add garlic and cook two minutes. Place breadcrumbs and parsley in a small bowl and add ½ the olive oil and garlic mixture to the crumbs. Season the crumbs with a pinch of salt and pepper. Stir and set aside.
Add the shallots to the remaining olive oil and cook 2 minutes, stirring frequently. Add the spinach and cook over high heat so that the spinach wilts and any liquid evaporates quickly. Season the spinach with salt, pepper, and Tabasco. Let cool slightly.
Place an oyster in each shell and sprinkle with about a teaspoon of liquor. Top each oyster with a generous teaspoon of spinach mixture, followed by a spoonful of breadcrumbs. Bake the oysters about 10 minutes, until golden. For an extra crispy topping, run them briefly under the broiler.
Serve with lemon wedges and Tabasco.
Makes 1 dozen, enough for 2 ample servings or 4 appetizer portions.
