Oysters Rockefeller
Adapted slightly from Tyler Florence's original recipe, these are always a hit at a party!
Foto: RecipeGirlIngredients
- 4 tablespoons unsalted butter
- 2 medium garlic cloves, (minced)
- ⅓ cup bread crumbs ((Panko preferred))
- 2 medium shallots, (finely chopped)
- 2 cups chopped fresh spinach
- ¼ cup white wine ((can substitute Pernod))
- salt and freshly ground black pepper, (to taste)
- 1 dash hot sauce
- 2 tablespoons extra virgin olive oil
- ¼ cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
- 2 dozen oysters ((shucked and on the half shell) SEE NOTES BELOW)
- rock salt
- lemon wedges, (for serving)
- Tabasco sauce, (for serving)
Steps
In a medium skillet, melt the butter over medium heat. Add the garlic and saute for 2 minutes; remove from heat.
Place the bread crumbs in a mixing bowl and add half the garlic butter, set aside.
To the remaining garlic butter in the skillet, add the shallots and spinach and cook for 3 minutes until the spinach wilts. De-glaze the pan with Pernod or white wine. Season with salt and pepper, add a dash of hot sauce. Allow the mixture to cook down for a few minutes.
Finish off the bread crumbs by mixing in the olive oil, Parmesan and parsley. Season with salt and pepper.
Spoon 1 heaping teaspoon of the spinach mixture on each oyster followed by a spoonful of the bread crumb mixture. Sprinkle a baking pan amply with rock salt. Arrange the oysters in the salt to steady them. Bake in a pre-heated 450°F. oven for 10 to 15 minutes until golden.
Serve with lemon wedges and Tabasco sauce.
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