Recipe May 2 Oyster Rockefeller


serves 8


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

*a licorice flavor liquor, but you can any liquor or wine


Melt butter in a skillet.

Saut 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


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.



3/4 cup champagne vinegar

2 shallots, minced

2 tablespoons cracked black peppercorns

1 tablespoon chopped chervil

1/2 lemon, juiced


In a small bowl whisk together all ingredients.

Cover and chill 1 hour before serving with oysters.

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