Ingredients with Measurements:
- 24 fresh oysters, shucked
- 1/2 cup unsalted butter
- 1/2 cup chopped shallots
- 1/2 cup chopped celery
- 1/2 cup chopped parsley
- 1/2 cup chopped spinach
- 1/2 cup Pernod or other anise-flavored liqueur
- 1/2 cup bread crumbs
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Lemon wedges for serving
Special equipment needed:
- Baking sheet
- Oven
- Food processor or blender
Step-by-step instructions:
1. Preheat the oven to 450°F.
2. In a large skillet, melt the butter over medium heat.
3. Add the shallots, celery, parsley, and spinach. Cook until the vegetables are soft and the spinach is wilted, about 5 minutes.
4. Add the Pernod and cook for another 2 minutes, until the liquid has reduced by half.
5. Remove the skillet from the heat and let it cool slightly.
6. In a food processor or blender, pulse the bread crumbs and Parmesan cheese until finely ground.
7. Add the vegetable mixture to the food processor and pulse until well combined.
8. Season the mixture with salt and pepper to taste.
9. Arrange the oysters on a baking sheet.
10. Spoon the vegetable mixture over each oyster, covering the entire surface.
11. Bake the oysters for 10-12 minutes, until the topping is golden brown and the oysters are cooked through.
12. Serve the oysters hot with lemon wedges on the side.
Time:
Preparation time: 20 minutes
Cooking time: 12 minutes
5. Temperature:
Preheat the oven to 450°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 389
Fat: 28g
Saturated Fat: 16g
Cholesterol: 139mg
Sodium: 672mg
Carbohydrates: 13g
Fiber: 1g
Sugar: 2g
Protein: 17g
Substitutions for ingredients:
- Instead of Pernod, you can use another anise-flavored liqueur or omit it altogether.
- You can use any type of bread crumbs, including gluten-free ones.
- Instead of Parmesan cheese, you can use another hard cheese like Pecorino Romano.
Variations:
- You can add other herbs or vegetables to the mixture, such as tarragon, fennel, or bell peppers.
- You can use bacon or pancetta instead of butter for a smokier flavor.
- You can top the oysters with a slice of bacon before baking for a crispy texture.
Tips and tricks:
- Make sure the oysters are fresh and properly shucked before using them.
- Don't overcook the oysters, as they can become tough and rubbery.
- You can prepare the vegetable mixture in advance and keep it in the fridge until ready to use.
- Serve the oysters with a dry white wine or Champagne to complement their briny flavor.
Storage instructions:
Leftover oysters can be stored in an airtight container in the fridge for up to 2 days.
Reheating instructions:
To reheat the oysters, place them on a baking sheet and bake in a preheated oven at 350°F for 5-7 minutes, until heated through.
Presentation ideas:
- Serve the oysters on a bed of rock salt or crushed ice for an elegant presentation.
- Garnish the oysters with chopped herbs or a drizzle of olive oil before serving.
Garnishes:
- Lemon wedges
- Chopped parsley
- Chopped chives
- Olive oil
Pairings:
- Dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- Champagne
- Light beer (such as Pilsner or Lager)
Suggested side dishes:
- Roasted asparagus
- Grilled zucchini
- Caesar salad
- Garlic bread
Troubleshooting advice:
- If the vegetable mixture is too dry, add a little more butter or olive oil to moisten it.
- If the oysters are not cooked through after baking, put them under the broiler for a minute or two to finish cooking.
Food safety advice:
- Make sure the oysters are fresh and properly shucked before using them.
- Wash your hands and all utensils thoroughly before and after handling raw seafood.
- Cook the oysters to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
Oysters Rockefeller is a classic New Orleans dish that was created in the late 1800s. The original recipe was kept secret by its creator, Jules Alciatore of Antoine's Restaurant, but it is believed to have included spinach, herbs, and butter.
Flavor profiles:
Oysters Rockefeller with spinach is a rich and savory dish that combines the briny flavor of oysters with the earthy taste of spinach and the anise notes of Pernod. The bread crumbs and Parmesan cheese add a crispy texture and a nutty flavor.
Serving suggestions:
Serve the oysters as an appetizer or a main course, accompanied by a side dish and a glass of wine or Champagne.
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Region: American