Adapted a little bit from a Tyler Florence recipe, Oysters Rockefeller is a restaurant quality kind of appetizer!
Tyler Florence Oysters Rockefeller
- 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 Pernod (can substitute white wine)
- salt and 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 (on the half shell)
- rock salt
- lemon wedges, for serving
- Tabasco sauce, for serving
- 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.