Oyster Rockefeller

Name: Oyster Rockefeller
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: American Southern
Ingredients: 2 dozen Fresh oysters on the half shell; 6 tbsp. Unsalted butter; 1 tbsp. Garlic, minced; 2 tbsp. Shallots, minced; Spinach; 1 tbsp. Olive oil; 3 cup Fresh spinach; 1 tsp. Salt; 1 tsp. Pepper; 1 tsp. Red pepper flake; 1/4 cup Pernod liqueur; 1 ea. Lemon, zest; 1/3 cup Parmesan, grated; 1 tsp. Tarragon, fresh minced; 2 tbsp. Parsley, fresh minced; 1 large Lemon juiced; Panko; 1/3 cup Panko breadcrumb; 1/4 cup Melted butter; 1/8 tsp. Salt; Garnish; 1/8 tsp. Pepper; 1/3 tbsp. Panko breadcrum; ㅤ ㅤ [Seasoned panko]; For Baking; 23 cup Rock salt for roasting bed

Chef Nick Wisman

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Oyster Rockefellers are great appetizers to start off a meal! They are so full of flavor and are an elegant dish that is sure to impress.

Recipe

PRE TIME: 20 min

COOKING TIME: 40 min

TOTAL TIME: 1 hr

4 SERVING

Ingredients:

2 dozen Fresh oysters on the half shell
6 tbsp. Unsalted butter
1 tbsp. Garlic, minced
2 tbsp. Shallots, minced
Spinach
1 tbsp. Olive oil
3 cup Fresh spinach
1 tsp. Salt
1 tsp. Pepper
1 tsp. Red pepper flake
1/4 cup Pernod liqueur
1 ea. Lemon, zest
1/3 cup Parmesan, grated
1 tsp. Tarragon, fresh minced
2 tbsp. Parsley, fresh minced
1 large Lemon juiced
Panko
1/3 cup Panko breadcrumb
1/4 cup Melted butter
1/8 tsp. Salt
Garnish
1/8 tsp. Pepper
1/3 tbsp. Panko breadcrum
ㅤ ㅤ [Seasoned panko]
For Baking
23 cup Rock salt for roasting bed

Directions:

Step 1

In a medium saute pan over medium heat, cook garlic and shallots in butter until lightly golden brown, 2-3 minutes.

Step 2

Strain and separate infused butter into two small bowls.

Step 3

Add garlic and shallots to one mixture and toss the other with the panko. Season with salt and pepper and reserve.

Step 4

Saute spinach in the saute pan over medium heat with extra oil if needed until wilted, season with salt and pepper, and pepper flake. Add Pernod liqueur, lemon zest, parmesan, tarragon, parsley, and lemon juice, cook until almost evaporated. Place in a large bowl to cool. Add the cooked garlic and shallots and mix well.

Step 5