Oysters Rockefeller
These were served up at a Mardi Gras-themed dinner party that we attended. Everyone absolutely loved them.
Prep Time: 30 minutes
Cook Time: 15 minutes
Ingredients:
4 Tablespoons unsalted butter
2 garlic cloves, minced
1/3 cup bread crumbs, Panko preferred
2 shallots, chopped
2 cups chopped fresh spinach
1/4 cup Pernod (can sub white wine)
Salt and pepper, to taste
dash red pepper sauce
2 Tablespoons olive oil
1/4 cup grated Parmesan
1 Tablespoon chopped parsley
2 dozen oysters, on the half shell
Rock salt
Lemon wedges & Tabasco sauce, for serving
Instructions:
Prepare oyster filling:
1. In a medium skillet, melt butter. Add garlic and saute for 2 minutes; remove from heat.
2. Place the bread crumbs in a mixing bowl and add half the garlic butter, set aside.
3. To the remaining garlic butter in the skillet, add shallots and spinach, 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 red pepper sauce. Allow the mixture to cook down for a few minutes.
4. Finish off the bread crumbs by mixing in olive oil, Parmesan and parsley, & season with salt and pepper.
5. 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 preheated 450 degree F oven for 10 to 15 minutes until golden.
6. Serve with lemon wedges and Tabasco sauce.
www.RecipeGirl.com
Adapted slightly from Food Network (Tyler Florence)
4 Tablespoons unsalted butter
2 garlic cloves, minced
1/3 cup bread crumbs, Panko preferred
2 shallots, chopped
2 cups chopped fresh spinach
1/4 cup Pernod (can sub white wine)
Salt and pepper, to taste
dash red pepper sauce
2 Tablespoons olive oil
1/4 cup grated Parmesan
1 Tablespoon chopped parsley
2 dozen oysters, on the half shell
Rock salt
Lemon wedges & Tabasco sauce, for serving
Prepare oyster filling:
1. In a medium skillet, melt butter. Add garlic and saute for 2 minutes; remove from heat.
2. Place the bread crumbs in a mixing bowl and add half the garlic butter, set aside.
3. To the remaining garlic butter in the skillet, add shallots and spinach, 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 red pepper sauce. Allow the mixture to cook down for a few minutes.
4. Finish off the bread crumbs by mixing in olive oil, Parmesan and parsley, & season with salt and pepper.
5. 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 preheated 450 degree F oven for 10 to 15 minutes until golden.
6. Serve with lemon wedges and Tabasco sauce.
www.RecipeGirl.com
Adapted slightly from Food Network (Tyler Florence)
Made this this evening, so easy and delicious. Thanks!
I really like Tyler Florence’s recipes. They are easy to follow and easily obtainable ingredients. This is our favorite Oyster Rockefeller recipe and we have tried a few!
This is the third time I’ve made these for Christmas and I’ve had to up the amount each time I make them! It’s the messiest recipe I make but we make it a team effort. Very good, never have any left.
This is a go-to recipe for me. The only change, is that I add a few tablespoons of heavy cream to the mixture. I love what it does with the Pernod flavor. It’s always a hit!
Wow! So delicious! Made with Gulf oysters which I normally don’t like (raw). Tasted sooo gooood.