Oysters Rockefeller

Recipe Ingredients

4 tablespoons	60ml	Unsalted butter
2		Garlic cloves - minced
1/3 cup	48g / 1.7oz	Bread crumbs
		= (Panko preferred)
2		Shallots - chopped
2 cups	292g / 10oz	Chopped fresh spinach
1/4 cup	59ml	Pernod
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Red pepper sauce
2 tablespoons	30ml	Olive oil
1/4 cup	59ml	Grated Parmesan
1 tablespoon	15ml	Chopped chervil or parsley
2		Oysters - on the half shell
		Rock salt
		Lemon wedges - for garnish

Recipe Instructions

Melt butter in a skillet. Saute the garlic for 2 minutes to infuse the butter. Place the bread crumbs in a mixing bowl and add half the garlic butter, set aside.

To the remaining garlic butter in the skillet, add shallots and spinach, cook for 3 minutes until the spinach wilts. Deglaze the pan with Pernod. Season with salt and pepper, add a dash of red pepper sauce. Allow the mixture to cook down for a few minutes.

Finish off the bread crumbs by mixing in olive oil, Parmesan and chervil, season with salt and pepper.

Spoon 1 heaping teaspoon of the spinach mixture on each oyster followed by a spoonful of the bread crumb mixture. Sprinkle a baking pan amply with rock salt. Arrange the oysters in the salt to steady them. Bake in a preheated 450 degree oven for 10 to 15 minutes until golden. Serve with lemon wedges and red pepper sauce.

This recipe yields 8 servings as an appetizer.

Source:
FOOD 911 with Tyler Florence - (Show # FO-1B22) - from the TV FOOD NETWORK

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