It’s National Oyster Rockefeller Day!!We thought we would help you celebrate by sharing a tried and true recipe!
1 dozen (12 oysters)
3 tablespoons butter
1 garlic cloves, minced
1/4 cup bread crumbs, (Panko)
1 shallots, chopped
1 cup chopped fresh spinach
1 oz dry white wine
Salt and pepper, to taste
1 tablespoons olive oil
1/4 c grated gruyere cheese
1 tablespoon chopped parsley
1 dozen oysters, on the half shell
Lemon wedges & hot sauce, for garnish
Melt butter in a skillet over low heat. Infuse the butter with garlic by letting the garlic sauté in the butter for about 1 minute, remove from heat. Don’t let the garlic brown, and burn, his will make the garlic bitter. Place the bread crumbs in a bowl and mix in half of the garlic butter, olive oil, gruyere, parsley and season with salt and pepper, set aside.
Add shallots and spinach to the remaining garlic butter. Cook until the spinach wilts and the shallots get translucent. Deglaze the pan with Pernod. Let the mixture cook down for a few minutes then season with salt and pepper. Remove from heat, at let sit to cool.
Preheat the oven to 450 ℉. Sprinkle a baking pan with a good amount of salt. Arrange the shucked oysters in the salt to steady them. Spoon a heaping teaspoon of the spinach mixture on each oyster followed by a spoonful of the bread crumb mixture. Bake oysters for about 10-15 minutes until golden. Serve with lemon wedges and hot sauce.