Oysters Rockefeller

INGREDIENTS:

• 2 dozen oysters on the half shell

• 4 Tbsp Unsalted Bbutter

• 2 cloves Garlic, minced

• 1/3 cup Panko Bread Crumbs

• 2 Shallots, minced

• 2 cups fresh Spinach, chopped

• 1/4 cup Pernod (anise flavored liquor)

• Kosher Sea Salt (to taste)

• Freshly ground Black Peppercorns (to taste)

• Dash Red Pepper Sauce (Spice Horizon Devil’s Breath)

• 2 Tbsp Olive Oil

• 1/4 cup Parmesan Cheese, grated

• 1 Tbsp Parlsey, chopped

• Rock Salt

• Lemon wedges as a garnish

  Mingnonette Sauce

• 3/4 cup Champagne Vinegar

• 2 Shallots, minced

• 2 Tbsp freshly Ground Black Pepper

• 1 Tbsp Chervil, chopped

• 1/2 Tbsp Lemon Juice, freshly squeezed

DIRECTIONS: 

1. For the Mingnonette Sauce:

   1. In a small bowl, whisk together all Mingnonette ingredients.

   2. Cover and chill 1 hour before serving with oysters.

2. Preheat oven to 450° F

3. Pour rock salt into the bottom of a baking pan and spread out evenly, setting aside

4. Melt butter in a heavy skillet and sauté the garlic for 2 minutes and remove from heat

5. Place the Panko Bread Crumbs in a mixing bowl and drizzle 1/2 of the garlic butter mixture over the bread crumbs

6. Place the heavy skillet back onto medium-low heat and add the Shallots and Spinach and cook for about 3 minutes (or until the Spinach has completely wilted).

7. Pour into the skillet the Pernod liquor and season with Kosher Sea Salt and freshly Ground Pepper. Add a dash of Red Pepper Sauce and allow to cook down for a few minutes.

8. Add the Olive Oil, Parmesan Cheese, and Parsley to the Bread Crumbs in the mixing bowl

9. Spoon 1 heaping teaspoon of the Spinach mixture on each oyster followed by a spoonful of the Panko Bread Crumb mixture on each oyster.

10. Arrange the oysters onto the rock salt to steady them.

11. Place baking pan into the oven for 12-15 minutes until the topping reaches a golden brown.

12. Serve with Lemon Wedges and Red Pepper Sauce.

Things you'll need for this recipe...