4 Tablespoons Butter
2 Cloves Garlic, Minced
1/3 Cup Panko Bread Crumbs
2 Shallots, Minced
2 Cups Chopped Fresh Spinach
¼ Cup Pernod or Other Anise Liqueur
Salt and Freshly Ground Black Pepper to Taste
Dash of Hot Pepper Sauce
2 Tablespoons Olive Oil
¼ Cup Freshly Grated Parmesan
1 Tablespoon Chopped Fresh Chervil or Parsley
2 Dozen Oysters, on the Half Shell
Lemon Wedges to Garnish
1. Melt the butter in a heavy skillet. Add the garlic and sauté for 2 minutes.
2. Place the bread crumbs in a bowl and add HALF of the garlic butter. Set aside.
3. To the remaining garlic butter in the skillet, add the shallots and spinach. Cook for about 3 minutes until the spinach wilts. Deglaze the pan with the Pernod. Season with salt and pepper and add a dash of hot pepper sauce. Allow to cool slightly.
4. Finish off the bread crumbs by mixing in the olive oil, parmesan, and chervil or parsley. Season with salt and pepper.
5. Spoon a spoonful of the mixture on each oyster followed by a spoonful of the bread crumb mixture. Sprinkle a baking pan amply with rock salt. Arrange the oysters in the salt to steady them. Bake in a preheated 450 degree oven for 10 to 12 minutes until golden brown. Serve with lemon wedges and hot pepper sauce.
fry up some bacon
fry some fresh diced celery and onions in the bacon fat
dice the bacon into bacon bits
shuck the oysters and leave on half shell and place on a cookie sheet
put the onions, celery and bacon with a touch of the remaining bacon fat onto the oysters
broil in the oven until the oysters start to curl
Remove from the oven and stand back as you may be trampled.
Saying these are delicious is a gross understatement. There is just something about bacon grease and oyster juice that inspires the taste buds.
Incidentally, don't believe all of that talk about oysters being an aphrodisiac. I ate a dozen one time and only seven worked.
I call CJacobs2 recipe Oysters Rock Hall because I had them that way at the Harbor Shack.
Jokers recipe is correct for Oysters Rockefeller
History from Google search:
Oysters Rockefeller were created in 1899 by Jules Alciatore of Antoine's restaurant, in New Orleans, to make use of local shellfish and greens. Named for John D. Rockefeller, this classic first course is likewise rich.
Here's the easy fix that we use:
Take a muffin pan (size depends on size of the oysters) and place a tablespoon of chopped spinach (thawed frozen is fine) in each of the muffin holes, top it with an oyster, then cracker crumbs (if you want, we don't), then shredded cheese, bacon crumbs, and parmesean cheese (garlic powder/salt if you like). Run it under the broiler until cheese melts and starts to brown. If you don't have muffin pans, do the same thing on a cookie sheet (like topping a pizza). Serve on crackers or toasted bread slices.
Report back if it isn't good.