Oysters Rockefeller

15 ingredients
12 steps

Ingredients

  • 1 pound spinach, washed and stemmed
  • 4 tablespoons unsalted butter
  • 3 scallions, chopped
  • 1 clove garlic, minced
  • 1 cup chopped fresh parsley
  • 2 tablespoons dry vermouth
  • 1 tablespoon heavy cream
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon Herbsaint or Pernod
  • Few dashes of hot sauce
  • 1/4 cup fresh bread crumbs (optional)
  • Rock salt or kosher salt, for the oyster pans
  • 2 dozen oysters, shucked and left in the half shell
  • 2 large ovenproof pans or jelly roll pans
  • Food processor

Directions

  1. 1
    Preheat the oven to 400.
  2. 2
    Bring a large pot of lightly salted water to a boil.
  3. 3
    Submerge the spinach in the water and drain immediately.
  4. 4
    Melt the butter in a large skillet and saute the scallions, shallots, and garlic over moderate heat until wilted.
  5. 5
    Press any excess liquid from the spinach and add it to the pan.
  6. 6
    Fold in the parsley and the remaining filling ingredients.
  7. 7
    Puree the mixture in a food processor.
  8. 8
    To assemble: cover 1 or 2 ovenproof pans with 1/2 inch of rock salt.
  9. 9
    Nestle the oysters in the salt; it will keep them level.
  10. 10
    Spread 1 tablespoon of the spinach mixture over each oyster.
  11. 11
    Bake for 10 minutes, or until the edges of the oysters begin to curl.
  12. 12
    Serve immediately.

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