Oysters Rockefeller

local_grocery_store Ingredients

• 12 fresh oysters, shucked
• 2 cups spinach, chopped
• 4 slices bacon, cooked and crumbled
• 1/2 cup bread crumbs
• 1/4 cup Parmesan cheese, grated
• 2 tablespoons butter, melted
• 2 cloves garlic, minced
• 1 shallot, finely chopped
• 1 tablespoon Pernod or other anise-flavored liqueur
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• for serving lemon wedges

restaurant_menu Method

1. 1.Preheat the oven to 450°F (230°C).
2. 2.In a large bowl, combine the spinach, bacon, bread crumbs, Parmesan cheese, melted butter, minced garlic, finely chopped shallot, Pernod, salt, and black pepper. Mix well.
3. 3.Place the shucked oysters on a baking sheet lined with rock salt or crumpled aluminum foil to keep them steady.
4. 4.Top each oyster with a spoonful of the spinach mixture.
5. 5.Bake in the preheated oven for about 10 minutes, or until the edges of the oysters start to curl and the spinach mixture is golden brown and bubbly.
6. 6.Serve the Oysters Rockefeller hot, with lemon wedges on the side for squeezing over the top.
7. 7.Enjoy the luxurious flavors of Oysters Rockefeller!

lightbulb_outline Tips

• chevron_rightMake sure to shuck the oysters carefully, being cautious not to spill any of the precious oyster liquor.
• chevron_rightIf you prefer a milder anise flavor, you can substitute Pernod with white wine or chicken broth.
• chevron_rightFor an extra touch of elegance, serve the Oysters Rockefeller on a bed of rock salt or crushed ice.