Oysters Rockefeller

Ingredients:

• 4 cloves garlic

• ¼ cup butter

• 1 ½ cup spinach coarsely chopped

• 1 oz Pernod

• 2 scallions coarsely chopped

• ½ cup panko breadcrumbs

• ¼ cup Grana Padano shredded

• 12 oysters

Directions:

1. Preheat the oven to 425°F. Line a baking sheet with rock salt or kosher salt.

2. Start by mincing one clove of the garlic and thinly slicing the other three. Set both aside.

3. Melt the butter in a skillet, pour half of it off into a ramekin, and set it aside.

4. To the butter in the skillet, add the sliced garlic and sauté until fragrant. Add the spinach and season with a little salt. Cook until it wilts. Pour in the Pernod and sauté until most of the liquid cooks off. Take the skillet off of the heat and set it aside.

5. Pour the breadcrumbs into a small bowl. Add the minced garlic, the butter you set aside earlier, and the shredded Grana Padano. Stir to combine and set aside. 

6. Place the spinach in a food processor, add the scallions, and blitz until smooth. Transfer the puree to a bowl and set aside.

7. Once the oven is up, take the baking sheet out of the oven and start shucking the oysters. Flip your oyster so the bowl faces down. There’s usually a nice little notch near the tip of the oyster that you can force your oyster knife into. Once you’re in, give the knife a little twist and the shell should start to pop open. Run the knife along the inside of the top shell to sever the abductor mussel and remove the shell. Transfer the shucked oyster to the salt bed and repeat with the remaining oysters. 

8. Spoon a little of the green mixture into each oyster and sprinkle with the panko mixture. Transfer the baking sheet to the oven and cook for 8 minutes. Serve immediately with a few dashes of our Deep Water Soloing seafood sauce. This will add a little warmth to the elegance of an Oysters Rockefeller.

Sauces featured in this recipe:

• Deep Water Soloing