Oysters Rockefeller Best Recipes

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OYSTERS ROCKEFELLER

2004-08-20



Oysters Rockefeller image

Categories     Shellfish     Bake     Oyster     Fall     Bon Appétit

Yield Makes 8 first-course servings

Number Of Ingredients 12

Ingredients:

  • 1 garlic clove
  • 2 cups loosely packed fresh spinach
  • 1 bunch watercress, stems trimmed
  • 1/2 cup chopped green onions
  • 3/4 cup (11/2 sticks) unsalted butter, room temperature
  • 1/2 cup dry breadcrumbs
  • 2 tablespoons Pernod or other anise-flavored liqueur
  • 1 teaspoon fennel seeds, ground
  • 1 teaspoon hot pepper sauce
  • 1 pound (about) rock salt
  • 24 fresh oysters, shucked, shells reserved
  • 1/4 cup freshly grated Parmesan cheese

Steps:

  • Position rack in top third of oven and preheat to 450°F. Finely chop garlic in processor. Add spinach, watercress and green onions to garlic. Process, using on/off turns, until mixture is finely chopped. Transfer mixture to medium bowl.
  • Combine butter, breadcrumbs, Pernod, fennel and hot sauce in processor. Process until well blended. Return spinach mixture to processor. Process, using on/off turns, just until mixtures are blended. Season with salt and pepper. (Can be made 8 hours ahead. Cover; chill.)
  • Sprinkle rock salt over large baking sheet to depth of 1/2 inch. Arrange oysters in half shells atop rock salt. Top each oyster with 1 tablespoon spinach mixture. Sprinkle with cheese. Bake until spinach mixture browns on top, about 8 minutes.

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