Behind the Recipes
Oysters Rockefeller by Divya Gugnani
Makes 8 servings
INGREDIENTS:
4 tbsp. butter
2 cloves garlic, minced
1/3 cup Panko breadcrumbs
2 shallots, chopped
2 cups spinach, chopped
1/4 cup Pernod
2 tbsp. olive oil
1/4 cup grated Parmesan
2 dozen oysters, on the half shell
Kosher salt and black pepper to taste
Lemon wedges, for garnish
PREPARATION:
1. In a skillet over medium heat, melt the butter. Add the garlic and saute for about 2 minutes. Place the Panko in a mixing bowl and add half the garlic butter, olive oil, Parmesan and chervil then set aside.
2. Add shallots and spinach, season with salt and pepper, then cook for 3 minutes or until the spinach wilts.
3. Deglaze the pan with Pernod and allow to reduce for 2 more minutes.
4. Spoon 1 heaping spoonful of the spinach mixture on each oyster followed by a spoonful of the bread crumb mixture. Arrange the oysters on a sheet pan, then bake in a preheated 450 degree F oven for 10 to 15 minutes until golden. Serve warm with lemon wedges.
< PREVIOUS RECIPE NEXT RECIPE >
Share This >
