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Oyster Rockefeller
Ingredients:
4 tablespoons unsalted butter
2 medium garlic cloves, minced
1/3 cup bread crumbs
2 medium shallots, finely chopped
2 cups chopped fresh spinach
1/4 cup white wine
salt and freshly ground black pepper, to taste
1/2 teaspoon hot sauce
2 tablespoons extra virgin olive oil
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley
2 dozen oysters (shucked and on the half shell)
lemon wedges, for serving
Instructions:
Preheat oven to 450° F
In a medium skillet, melt the butter over medium heat. Add the garlic and saute for 2 minutes; remove from heat.
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 the shallots and spinach and cook for 3 minutes until the spinach wilts. De-glaze the pan with Pernod or white wine. Season with salt and pepper, add a 1/2 teaspoon of hot sauce. Allow the mixture to cook down for a few minutes.
Finish off the bread crumbs by mixing in the parmesan, parsley and olive oil. Season with salt and pepper.
Spoon 1 teaspoon of the spinach mixture on each oyster followed by a spoonful of the bread crumb mixture. Arrange the oysters and bake in oven for 10 to 15 minutes until golden.
Serve with lemon wedges.
