Ingredients with Measurements:
- 24 fresh oysters
- 1/2 cup unsalted butter
- 1/2 cup chopped shallots
- 1/2 cup chopped parsley
- 1/2 cup chopped spinach
- 1/2 cup grated Parmesan cheese
- 1/2 cup Panko breadcrumbs
- 1/4 cup Pernod or other anise-flavored liqueur
- Salt and pepper to taste
Special equipment needed:
- Oyster knife
- Baking sheet
- Small saucepan
- Food processor
Step-by-step instructions:
1. Preheat the oven to 450°F.
2. Shuck the oysters and discard the top shell. Reserve the oyster meat and the bottom shell.
3. Melt the butter in a small saucepan over medium heat.
4. Add the shallots and cook until soft, about 3 minutes.
5. Add the parsley and spinach and cook until wilted, about 2 minutes.
6. Remove from heat and let cool for a few minutes.
7. Add the Parmesan cheese, Panko breadcrumbs, and Pernod to the mixture and stir until well combined.
8. Season with salt and pepper to taste.
9. Place the oysters on a baking sheet lined with rock salt or crumpled foil to keep them steady.
10. Spoon a generous amount of the spinach mixture onto each oyster.
11. Bake for 10-12 minutes, or until the topping is golden brown and the oysters are cooked through.
12. Serve immediately.
Time:
Preparation time: 30 minutes
Cooking time: 10-12 minutes
Temperature:
450°F
Serving size:
4 servings (6 oysters per serving)
Nutritional information:
Calories per serving: 330
Fat: 23g
Carbohydrates: 13g
Protein: 16g
Sodium: 660mg
Substitutions for ingredients:
- Instead of Pernod, you can use Herbsaint, ouzo, or any other anise-flavored liqueur.
- Instead of Parmesan cheese, you can use Romano or Asiago cheese.
Variations:
- You can add bacon or pancetta to the spinach mixture for a smoky flavor.
- You can use different herbs such as tarragon or chives instead of parsley.
- You can use different types of cheese such as Gruyere or cheddar.
Tips and tricks:
- Make sure to shuck the oysters carefully to avoid any shell fragments.
- Use a food processor to chop the spinach and parsley finely.
- Serve the oysters immediately after baking to ensure they are hot and crispy.
Storage instructions:
Oysters Rockefeller are best served fresh and should not be stored.
Reheating instructions:
Oysters Rockefeller should not be reheated.
Presentation ideas:
Serve the oysters on a bed of rock salt or crumpled foil to keep them steady. Garnish with lemon wedges and parsley.
Garnishes:
Lemon wedges and parsley.
Pairings:
Champagne or a dry white wine such as Sauvignon Blanc.
Suggested side dishes:
Crusty bread and a green salad.
Troubleshooting advice:
- If the topping is not browning evenly, move the baking sheet to a higher rack in the oven.
- If the oysters are not cooked through, bake for an additional 2-3 minutes.
Food safety advice:
- Only use fresh oysters from a reputable source.
- Discard any oysters that do not open during cooking.
- Store oysters in the refrigerator until ready to use.
Food history:
Oysters Rockefeller was created in the late 1800s at Antoine's restaurant in New Orleans. The dish was named after John D. Rockefeller, who was the richest man in America at the time.
Flavor profiles:
Savory, salty, and slightly sweet with a hint of anise.
Serving suggestions:
Serve as an appetizer or as a main course with a side salad.
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Region: American