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Oysters Rockefeller

  • Prep Time: 30m
  • Cook Time: 8m

Ingredients

  • 24 fresh oysters, shucked, shells reserved
  • 1 lb rock salt
  • 1 tsp. hot pepper sauce
  • 1 tsp. fennel, seeds ground
  • 2 tbsp. Pernod
  • 1/2 c breadcrumbs (dry)
  • 3/4 c unsalted butter, room temperature
  • 1/2 c green onions
  • 1 bunch watercress, stems trimmed
  • 2 c fresh spinach, loosely packed
  • 1 garlic clove
  • 1/4 c parmesan cheese

Instructions

  1. Position rack in the top third of oven and preheat to 450 degrees F.
  2. Finely chop garlic in processor. Add spinach, watercress, and green onions to garlic. Process until mixture is finely chopped. Transfer mixture to a bowl.
  3. Combine butter, breadcrumbs, Pernod, fennel, and hot sauce in processor. Process until well blended.
  4. Return spinach mixture to processor and turn on just until blended.
  5. Season with salt and pepper.
  6. Sprinkle sheet pan with ½ inch of rock salt.
  7. Arrange oysters in half shells on top of rock salt.
  8. Top with spinach mixture and parmesan cheese.
  9. Cook 8 minutes.