Name: Oysters Rockefeller
Prep time: 30 min
Total time: 55 min
Yield: 2 dz.
Ingredients: 2 cloves garlic; 1 c. tightly packed fresh spinach; 1/2 c. roughly chopped green onions; 1/2 c. roughly chopped parsley, leaves and stems; 2 tsp. lemon juice; 1/2 c. (1 stick) butter, softened; 2 tbsp. Pernod or other anise-flavored liqueur; 3/4 c. panko bread crumbs; 1/4 c. freshly grated Parmesan; 1 tbsp. extra-virgin olive oil; 1 lb. coarse salt, for baking; 24 fresh oysters, shucked, shells reserved; Lemon wedges, for serving

Step 1Position rack in top third of oven and preheat to 450°. Add garlic, spinach, green onions, parsley, lemon juice, butter, and Pernod to a food processor and pulse until finely chopped.

Step 2In a medium bowl combine, panko, Parmesan, and oil.

Step 3Sprinkle coarse salt over large baking sheet to depth of 1/2". Arrange oysters in half shells in salt. Divide spinach mixture among oysters and sprinkle with Parmesan mixture.

Step 4Bake until spinach mixture is bubbling and panko is deeply golden, about 8 minutes.

Step 5Serve with lemon wedges alongside.

Oysters Rockefeller

Ingredients

Directions

Appetizers