Oysters Rockefeller

I love OYSTERS. I eat them at least once a week. My test recipe for this classic is delicious & easy.

OYSTERS ROCKEFELLER

  • 36 clean oyster shells &
  • 2 pints of fresh east coast (USA) oysters, drained OR 36 fresh oysters, popped open
  • 3 tablespoons organic butter (+ 1 tablespoon for topping)
  • 1 medium clove of organic garlic, pressed or teeny minced
  • 1/3 cup minced organic shallots
  • 1/4 cup minced organic shiitake mushrooms
  • 12 ounces chopped, frozen or fresh, organic spinach (For fresh, blanch & set aside.)
  • 1/2 cup organic cream
  • 1/3 cup to 1/2 cup grated Italian Parmigiano Reggiano (+ 3 tablespoons for topping)
  • 1 teaspoon +/- Pernod Absinthe (A very gentle anise flavor, barely detectable is desired.)
  • 1 tablespoon +/- organic lemon juice
  • 1/4-1/2 teaspoon freshly ground organic black pepper
  • Topping: 1 tablespoons butter, 1/2 cup panko bread crumbs, 3 tablespoons Parmigiano
  • Sea salt – maybe

About 2 hours before you want to serve your Oysters Rockefeller, prepare the spinach mixture. Melt 3 tablespoons of butter in a sauté pan. Add shallots & garlic & cook 3 minutes until just they are clear. Add the mushrooms & cook 3 minutes. Add the spinach & cook until the moisture evaporates. Cool to room temperature. Add cream, 1/3 cup Parmigiano, 1 teaspoon Pernod, 1/2 tablespoon of lemon juice, 1/4 t black pepper. Mix until just combined. TASTE! Adjust seasoning to your preference.

I love sea salt but I found this recipe didn’t need it, but that depends a lot on your cheese’s saltiness.

Refrigerate for 2 hours. This helps the mixture to mound well on the oysters.

Prepare the topping by melting the butter, adding the bread crumbs and cooking just until bread crumbs turn golden. Remember they’ll continue to crisp on the oysters. Stir in the Parmigiano.

Preheat the oven to 375°F.

Place the drained oysters on paper towels. Then place 1, 2 or 3 oysters in each of the shells. Arrange on a parchment or foil lined baking sheet. If using fresh oysters, gently pour off any liquid, & arrange them on a baking sheet.

Top the oysters with about 1 tablespoon of the spinach mixture. Sprinkle generously with the bread crumb topping.

Slice some lemons & BE READY!

Bake for about 15 minutes. Keep an eye on them because the size of the oysters will effect the cooking time. When they are bubbly and just golden brown, they’re done.

FEAST!

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