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.
Bouquet Garni: 3 thyme sprigs, 8 peppercorns, 2 large bay leaves, parley sprig (Chef puts these in cheesecloth.)
2 cups water with juice of 2 lemons to keep artichokes from browning. (I strained this “lemonade” after use and am drinking it.)
4-6 large artichokes, leaves, stem & thistle removed. Keep in lemon juice & water as you work as they quickly oxidize. Clean the heart that’s left so all of it is edible. (I added the stems that I had trimmed as well but I did compost all of the leaves.)
4+ T Kerry Gold butter, clarified
2 garlic cloves, smashed
Maldon Salt flakes
In a sauté or saucepan large enough to hold the hearts & liquid to cover them, add oil and sauté the shallots, fennel & carrots with salt until just limp. Add garlic, cook 1 minute. Add bouquet garni, liquids & simmer for about 10 minutes while you prepare the artichokes.
Place the artichoke hearts in the pan. Adjust liquid so it just covers the hearts. Submerge a clean (all natural with no dyes) tea towel over the hearts to keep them moist. Cover.
Simmer on low. Cook until the hearts just yield to a sharp point. I use a toothpick or skewer. It’s easy to overcook these so check frequently. It will take at least 10 minutes but maybe up to 30 depending on your artichokes.
When almost done, remove the hearts & keep warm. (I had a waiting saucepan on low heat & recovered them with the tea towel.)
Add the oysters to the vegetables, cover. Simmer about 2 minutes until the oysters are barely heated. They’ll continue to cook as you shell them. Open the oysters & set aside. (Clams or mussels would be great too!)
Heat the clarified butter. Add the 2 garlic cloves & cook for 1 minute.
Place your veggies on a service plate. Add the artichoke hearts, cut into cubes. Arrange oysters on the side. Drizzle the entire plate with the garlic butter. VERY lightly sprinkle with a bit of Maldon Salt.
I drank the broth. Ate all the garlic & licked the pan.
Hmmmm, maybe a crusty baguette would be a nice addition.