Classic Oysters Rockefeller
Traditional dish · American
A timeless classic, this dish features plump oysters baked on the half shell with a rich, herbaceous topping of spinach, parsley, and Pernod, finished with a hint of anise.
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Ingredients
- Fresh oysters, on the half shell24
- Unsalted butter4 tbsp
- Shallots, finely minced2 tbsp
- Garlic, minced1 clove
- Fresh spinach, blanched and finely chopped1 cup
- Fresh parsley, finely chopped1/2 cup
- Breadcrumbs1/4 cup
- Pernod or Anisette1 tbsp
- Lemon juice1 tsp
- Saltto taste
- Black pepperto taste
- Rock salt, for baking1 cup
Steps
- 1
Preheat oven to 400°F (200°C).
- 2
Arrange oysters on the half shell on a baking sheet lined with rock salt to stabilize them.
- 3
In a skillet, melt butter over medium heat. Add shallots and garlic and sauté until softened, about 3 minutes.
- 4
Stir in the chopped spinach, parsley, breadcrumbs, Pernod, and lemon juice. Season with salt and pepper.
- 5
Cook for 2-3 minutes until the mixture is well combined and heated through.
- 6
Spoon a generous amount of the spinach mixture over each oyster.
- 7
Bake for 8-10 minutes, or until the oysters are cooked through and the topping is lightly golden.
- 8
Serve immediately.
