Name: Oysters Rockefeller
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4 servings
Cuisine: Louisiana Creole
Ingredients: 24 unit Fresh oysters, shucked, on the half shell; 115 g Unsalted butter, softened; 120 g Fresh spinach, blanched and finely chopped; 0.5 cup Fresh parsley, finely chopped; 0.25 cup Green onions, finely chopped; 2 tbsp Celery, finely minced; 1 tbsp Shallot, finely minced; 1 tbsp Garlic, minced; 2 tbsp Pernod or Absinthe; 0.5 tsp Worcestershire sauce; 0.25 tsp Hot sauce (e.g., Tabasco); 0.5 cup Fresh breadcrumbs; 0.5 tsp Salt; 0.25 tsp Black pepper; 1 cup Rock salt (for baking)

A legendary New Orleans appetizer featuring fresh oysters on the half shell, baked with a rich, vibrant green topping of herbs, breadcrumbs, and a hint of.

Instructions

1
Prepare the Herb Topping — In a food processor, combine softened butter, blanched spinach, parsley, green onions, celery, shallot, and garlic. Process until very finely chopped and well combined, almost a paste. Add Pernod, Worcestershire sauce, hot sauce, salt, and pepper. Pulse until just combined. Stir in fresh breadcrumbs by hand.
2
Prepare Oysters for Baking — Preheat oven to 200°C (400°F). Spread a layer of rock salt on a baking sheet. This will stabilize the oysters and help them cook evenly. Arrange the shucked oysters on their half shells on the rock salt.
3
Top and Bake Oysters — Spoon a generous amount (about 1 tablespoon) of the herb topping over each oyster, ensuring it covers the oyster meat. Bake for 8-10 minutes, or until the topping is bubbly and lightly golden brown, and the edges of the oysters curl slightly. Do not overcook.
4
Serve Immediately — Carefully remove the baking sheet from the oven. Serve the Oysters Rockefeller immediately, directly on the rock salt, if desired, for an impressive presentation. A squeeze of fresh lemon juice can be added just before serving.

Chef's Tips

•Shucking oysters can be challenging; if you're new to it, ask your fishmonger to shuck them for you, or watch a few online tutorials. Always use a sturdy oyster knife and wear a protective glove. For a milder flavor, you can reduce the amount of Pernod or omit it, though it adds a distinctive touch. Ensure your spinach is very dry after blanching to prevent a watery topping. You can prepare the herb topping a day in advance and store it in the refrigerator.