Oysters Rockefeller (Tyler Florence) |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Ingredients:
4 tablespoons unsalted butter |
2 garlic cloves, minced |
1/3 cup bread crumbs, panko preferred |
2 shallots, chopped |
2 cups chopped fresh spinach |
1/4 cup pernod |
salt and pepper, to taste |
dash red pepper sauce |
2 tablespoons olive oil |
1/4 cup grated parmesan |
1 tablespoon chopped chervil or parsley |
2 dozen oysters, on the half shell |
rock salt |
lemon wedges, for garnish |
mignonette sauce |
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3/4 cup champagne vinegar |
2 shallots, minced |
2 tablespoons cracked black peppercorns |
1 tablespoon chopped chervil |
1/2 lemon, juiced |
Directions:
1. 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 F oven for 10 to 15 minutes until golden. Serve with lemon wedges and red pepper sauce.
2. In a small bowl whisk together all ingredients. Cover and chill 1 hour before serving with oysters. Yield: 3/4 cup
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