Appetizer: United States – Louisiana – Oysters Rockefeller

Serving Size: 6

Approximate Time

Prep 20 min

Cook 6 min

Additional 1 min

Total 30 min

Ingredients

- 12 oysters on the half shell, approx. 12 oz (340 g) total
- 4 tbsp (56 g) unsalted butter, divided
- 1 cup (30 g) fresh spinach, packed, stems removed and finely chopped
- 1/4 cup (15 g) finely chopped fresh flat-leaf parsley
- 3 green onions, white and light-green parts, thinly sliced (about 2 oz / 55 g)
- 1 small shallot, finely chopped (about 1 tbsp / 15 g)
- 1/2 cup (60 g) fresh breadcrumbs (day-old bread preferred)
- 1/4 cup (25 g) finely grated Parmigiano-Reggiano
- 2 tsp (10 ml) Pernod or anise-flavored liqueur (or dry white vermouth)
- 1/2 tsp (2 g) kosher salt
- 1/4 tsp (1 g) freshly ground black pepper
- 1/8 tsp (a pinch) freshly grated nutmeg
- 2 dashes (approx. 1 ml) Tabasco or other hot sauce, optional
- Rock salt or coarse kosher salt for stabilizing shells on the baking sheet (no measurement)
- Lemon wedges for serving

Instructions

1. Preheat your broiler with the oven rack about 6 inches (15 cm) below the heat source. Arrange a heavy baking sheet and spread a thick bed of rock salt or coarse kosher salt to stabilize oyster shells.
2. If oysters are not already shucked, carefully shuck them, reserving as much liquor as possible and returning each oyster to its half shell. Place the oysters on the prepared salt bed so they sit level.
3. In a medium skillet over medium heat, melt 2 tbsp (28 g) of the butter. Add the shallot and cook, stirring, until softened and translucent, about 1–2 minutes.
4. Add the green onions, chopped spinach, and parsley to the skillet and cook, stirring, until the spinach wilts and moisture mostly evaporates, about 2–3 minutes. Stir in the Pernod and cook 1 minute more to reduce the alcohol and concentrate flavor. Remove from heat.
5. Transfer the spinach-herb mixture to a bowl or a food processor. Add the breadcrumbs, Parmigiano-Reggiano, remaining 2 tbsp (28 g) butter (cut into small pieces), kosher salt, black pepper, nutmeg, and Tabasco if using. Pulse briefly in the processor or stir vigorously until the mixture is evenly combined but still slightly coarse—mixture should hold together when pressed.
6. Spoon about 1 to 1 1/2 tbsp (15–22 g) of the herb-breadcrumb mixture atop each oyster, pressing lightly so it adheres. If desired, sprinkle a little extra grated Parmesan or a few extra breadcrumbs on top for additional browning.
7. Broil the oysters until the topping is golden and bubbly and the edges of the oysters begin to curl slightly, 3–6 minutes depending on broiler strength. Watch closely to avoid burning.
8. Remove from the oven and let rest 1 minute. Serve immediately with lemon wedges on the side.