Oysters Rockefeller Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 T unsalted butter
2 garlic cloves minced
1/3 C panko bread crumbs
2 shallots chopped
2 C chopped fresh spinach
¼ C pernod
salt and pepper to taste
dash of red pepper sauce
2 T olive oil
¼ C parmesan cheese
1 T parsley
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Directions: |
Directions:1) Melt butter and sauté garlic for 2 minutes in sauté pan.
2) Place bread crumbs in a mixing bowl and add half of the garlic butter mixture, set aside.
3) To the remaining garlic butter mixture add shallots and spinach and sauté until liquid evaporates
4) Deglaze the pan with Pernod. Season with salt and pepper, add a dash of red pepper sauce. Allow the mixture to cook down for a few minutes.
5) Finish off the bread crumb mixture by mixing in olive oil, Parmesan and parsley. Spoon 1 heaping tsp of the spinach mixture onto each oyster followed by a spoonful of the bread crumb mixture.
6) Arrange the oysters on a baking sheet and bake in a preheated 450 degree oven for 10-15 minutes until golden. Serve with lemon wedges. |
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Personal
Notes: |
Personal
Notes: This is a special treat for Christmas Eve or New Year’s Eve. They are my favorite appetizer at Paul’s Carriage House, a Rye institution for over 30 years now. You can serve half the oysters raw and make the other half with this yummy filling.
This makes enough for 2 dozen oysters on the half shell. If you don’t know how to open your oysters and especially if you’ve never done it, it’s worth watching a video. You will need sturdy gloves and an oyster shucking knife, which they typically sell at fish stores.
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