Appetizer: United States – Oysters Rockefeller

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 10 min

Total 25 min

Ingredients

12 Eastern oysters, shucked on the half shell, about 12 oz total (340 g total)
2 tbsp (30 ml) unsalted butter
1 small shallot, finely chopped
2 cloves garlic, minced
1 cup (30 g) fresh spinach, chopped
1 / 4 cup (15 g) parsley, chopped
1 / 4 cup (30 g) breadcrumbs
1 / 4 cup (25 g) grated Parmesan cheese
1 tbsp (15 ml) Pernod or anise-flavored liqueur (optional)
Salt and pepper to taste
Lemon wedges, for serving

Instructions

1. Preheat your oven to 450°F (230°C). Arrange the oysters on a baking sheet covered with a layer of rock salt to keep them stable.
2. In a pan, melt the butter over medium heat, and sauté the shallot and garlic until soft. Add spinach and cook until wilted. Stir in parsley, breadcrumbs, Parmesan, Pernod, salt, and pepper. Spoon a generous teaspoon of the mixture over each oyster.
3. Bake the oysters in the oven for about 8-10 minutes, or until the topping is golden and bubbling. Serve immediately with lemon wedges on the side.

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