American 15 min

Oysters Rockefeller

Name: Oysters Rockefeller
Total time: 15 min
Yield: 2 servings
Cuisine: American
Ingredients: 24 fresh oysters on the half shell; 3 tablespoons unsalted butter; 1/2 small yellow onion, finely minced; 3 cloves garlic, minced; 3 cups fresh spinach, finely chopped; 1/4 cup fresh parsley, finely chopped; 2 tablespoons fresh tarragon, minced; 1/4 cup Pernod or anise liqueur; 1/4 cup heavy cream; 1/4 cup Parmesan, grated; 1/4 cup breadcrumbs; Salt and black pepper; Rock salt (for stabilizing oysters on the pan)

seafoodgluten-freecomfort-food

Ingredientsfor 2

210

Cal

16g

Protein

10g

Carbs

13g

Fat

124 fresh oysters on the half shell
23 tablespoons unsalted butter
31/2 small yellow onion, finely minced
43 cloves garlic, minced
53 cups fresh spinach, finely chopped
61/4 cup fresh parsley, finely chopped
72 tablespoons fresh tarragon, minced
81/4 cup Pernod or anise liqueur
91/4 cup heavy cream
101/4 cup Parmesan, grated
111/4 cup breadcrumbs
12Salt and black pepper
13Rock salt (for stabilizing oysters on the pan)

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Instructions

1
Preheat broiler to high. Spread rock salt in a large baking sheet to create a bed for the oysters (this keeps them stable and level so they don't spill). Nestle oysters on their half shells into the salt.
2
Melt butter in a skillet over medium heat. Cook onion for 3 minutes. Add garlic and cook 1 minute. Add spinach and cook until completely wilted and any moisture evaporates, about 4 minutes. Add Pernod and cook 1 minute. Stir in cream, parsley, and tarragon. Season with salt and pepper. The topping should be thick and dry enough to mound on the oysters.
3
Place 1–1.5 tablespoons of the spinach topping on each oyster. Mix Parmesan and breadcrumbs and sprinkle over each. Broil 4 inches from the element for 3–4 minutes until the tops are golden and bubbling. Serve immediately on the salt-filled pan.