Oysters Rockefeller

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 40 min · Shellfish · pescatarian, low-carb

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Ingredients

• 12 oysters in the shell
• 5 oz baby spinach
• 3 tbsp unsalted butter
• 1 shallot
• 1 stalk celery
• 1 clove garlic
• 1/4 cup panko breadcrumbs
• 1/4 cup grated Parmesan
• 1 tbsp Pernod or other anise liqueur
• 1/2 tsp hot sauce
• 1 lemon
• 2 cups coarse rock salt
• 1/4 tsp kosher salt
• 1/4 tsp black pepper

Method (tap to check — screen stays awake)

1. Scrub the oysters under cold water and discard any with cracked shells or any that stay open when tapped.
2. Shuck them over a bowl with a folded towel protecting your hand: work the knife into the hinge, twist to pop it, cut the top muscle and lift the lid away, then free the oyster from the bottom shell and leave it there with its liquor.
3. Heat the oven to 450°F and spread the rock salt in a thick bed on two sheet pans — it holds the shells level so the liquor does not spill.
4. Melt 4 tablespoons of the butter and soften the finely diced shallot, celery and garlic over medium heat for 5 minutes.
5. Add the spinach in handfuls until it wilts, pour in the Pernod and cook 2 minutes more until the pan is dry, then chop the mixture fine and season with the hot sauce, salt and pepper.
6. Melt the remaining butter and toss it with the panko and Parmesan.
7. Nestle the oysters into the salt, spoon a tablespoon of spinach over each and top with the crumbs.
8. Bake 10 to 12 minutes, until the topping is browned, the edges of the oysters have curled and the liquor is bubbling.
9. Serve immediately, on the salt, with lemon wedges.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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