Oysters Rockefeller
Ingredients:
- 3 tablespoons unsalted butter
- 1 small shallot, chopped
- 1 garlic clove, minced
- 1/4 cup bread crumbs, panko is preferred
- 3 cups chopped fresh baby spinach
- 1 tablespoon chopped chives or parsley
- 1/8 teaspoon cayenne pepper
- Kosher salt
- 1 dozen oysters, on the half shell
- 1 tablespoon grated Parmesan cheese
- 1 tablespoon extra virgin olive oil
- 1 lemon, cut into wedges
Method:
1. Preheat oven to 450. Heat butter in a large skillet over medium heat. Add the shallot and garlic and cook, stirring constantly until slightly golden but not brown, about 1 minute. Add the bread crumbs and toast slightly, about 1 minute. Add the spinach, herbs, cayenne and 1/2 teaspoon salt and cook, stirring until everything is well combined.2. Remove the mixture from the pan and let cool slightly. Arrange the oysters on a sheet pan. Sprinkle the spinach mixture evenly over the oysters. Sprinkle with Parmesan cheese and drizzle with olive oil. Bake until golden, about 7 minutes. Serve with lemon wedges.
Serves: 4 (Makes 1 dozen)
Active Time: 20 minutes
Total Time: 30 minutes