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Oysters Rockefeller
Add just the right combination of spices to fresh oysters, and you’ve got a five-star dish that epitomizes the height of luxury. Plus, the Pernod, an anise-flavored liqueur, can be used again to make other specialty drinks. It doesn’t get much better than that!
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: Serves 8
- Category: Appetizers
Ingredients
Scale
- 1 garlic clove
- 1 small shallot
- 2 cups fresh spinach
- 1 bunch fresh watercress, stems trimmed
- 1/2 cup sliced green onions
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1/2 cup dried bread crumbs or panko bread crumbs
- 2 tablespoons Pernod
- 1 teaspoon fennel seeds, ground
- 1 teaspoon hot pepper sauce
- 1 pound rock salt (use kosher salt if you can’t find rock salt)
- 24 fresh oysters, shucked, shells reserved
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat the oven to broil.
- In a food processor, combine the garlic, shallot, spinach, watercress, and green onions. Pulse until chopped.
- Add the butter, bread crumbs, Pernod, fennel seeds, and hot pepper sauce and pulse again to combine.
- Sprinkle the rock salt in a 1/4-inch-thick layer in a 9 × 13-inch baking dish.
- Place the oysters in the half shells on top of the salt.
- Top each oyster with 1 tablespoon of the spinach mixture and sprinkle with Parmesan.
- Place the baking dish on the middle rack of the oven and broil for 5 minutes, until the spinach mixture is bubbling and golden. Let cool for 5 minutes before serving.
