Oysters Rockefeller are a tasty and healthy appetizer. Usually restaurant fare, you can make them at home by topping oysters with a rich spinach topping!
Melt butter in a skillet. Saute 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 skillet, add shallots and spinach, cook for 3 minutes until the spinach wilts. Add the Pernod or sherry. Season with salt and pepper, add a dash of red pepper sauce. Allow the mixture to cook down for a few minutes to reduce the liquid.
Finish off the bread crumbs by mixing in olive oil, Parmesan and parsley, season with salt and pepper. Spoon 1 rounded teaspoon of the spinach mixture on each oyster followed by a spoonful of the bread crumb mixture.
Sprinkle a baking pan. Bake in a preheated 450 degree F oven for 10 to 15 minutes until golden. Serve with lemon wedges.
Notes
The original recipe calls for spreading the topping over 2 dozen oysters. I found it hard to stretch this for 24 but I am still debating the optimal ratio. Many recipes call for baking these on salt so they sit nicely in the pan. I used split peas the first time and but going without seems to work fine for me too.
Nutrition
Calories: 310kcal
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.