Friday, October 8, 2010

Oysters Rockefeller

One of my favorite (and most requested) recipes:

Oysters Rockefeller
(Serves 8)
4 tablespoons unsalted butter
2 garlic cloves, minced
1/3 cup Panko bread crumbs
2 shallots, chopped
2 cups chopped fresh spinach
1/4 cup Pernod (Anise flavored liqueur)
Salt and pepper, to taste
Dash red pepper sauce
2 tablespoons olive oil
1/4 cup grated Parmesan
1 tablespoon chopped parsley
2 dozen oysters, on the half shell
Rock salt
Lemon wedges, for garnish

Preheat oven to 450°F.
Melt butter in a sauté pan over medium high heat.
Sauté the garlic for 2 minutes to infuse the butter.
Place the bread crumbs in a mixing bowl and add half the garlic butter, set aside.
To the remaining garlic butter in the sauté pan, add shallots and spinach, cook for 3 minutes until the spinach wilts.
Deglaze the pan with Pernod.   
Season with salt and pepper and a dash of red pepper sauce. 
Allow the mixture to cook down for a few minutes.
Finish the bread crumbs by mixing in olive oil, Parmesan and parsley, and 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 liberally with rock salt and arrange the oysters in the salt to steady them. 
Bake in the preheated oven for 10 to 12 minutes until golden.
Serve with lemon wedges and red pepper sauce.
Serves 8.

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