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Oysters Rockefeller

Oysters Rockefeller - Gourmet Magazine recipe image
This elegant take on the classic Oysters Rockefeller features a lush topping of sautéed spinach, fresh herbs, and savory bacon, finished with a crisp breadcrumb crust. The combination of briny oysters, rich butter, and the subtle anise notes from Pernod creates a deeply flavorful and texturally complex dish. Perfect for special occasions, holiday gatherings, or a sophisticated appetizer course. The greens wilt down to a vibrant, silky mixture that contrasts beautifully with the crisp, golden topping. Serve hot from the oven for the best experience.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 2
Calories: 2170.2
Description
This elegant take on the classic Oysters Rockefeller features a lush topping of sautéed spinach, fresh herbs, and savory bacon, finished with a crisp breadcrumb crust. The combination of briny oysters, rich butter, and the subtle anise notes from Pernod creates a deeply flavorful and texturally complex dish. Perfect for special occasions, holiday gatherings, or a sophisticated appetizer course. The greens wilt down to a vibrant, silky mixture that contrasts beautifully with the crisp, golden topping. Serve hot from the oven for the best experience.
Directions
  1. 1
    Preheat oven to 450°F (230°C).
  2. 2
    Shuck the oysters, carefully separating the meat from the shells. Reserve the bottom shells and the oyster liquor. Discard the top shells.
  3. 3
    Scrub the bottom shells thoroughly under cold running water to remove any grit, then pat them completely dry with a clean towel.
  4. 4
    In a large mixing bowl, combine the chopped lettuce, spinach, minced scallions, 1/2 cup of the bread crumbs, minced parsley, minced celery, and minced garlic.
  5. 5
    In a large skillet over medium heat, melt the unsalted butter.
  6. 6
    Add the spinach and herb mixture to the skillet. Cook, stirring frequently, for 1-2 minutes until the greens are wilted and tender.
  7. 7
    Stir in the Pernod, anchovy paste, cayenne pepper, and salt and pepper to taste.
  8. 8
    Transfer the spinach mixture to a bowl, cover, and refrigerate for 1 hour to chill and firm up.
  9. 9
    In a clean skillet, cook the bacon slices over medium heat until crisp.
  10. 10
    Remove bacon from the skillet and drain on paper towels. Once cool enough to handle, crumble the bacon into small pieces.
  11. 11
    Place one oyster into each reserved bottom shell. Spoon a small amount of the reserved oyster liquor over each oyster to moisten.
  12. 12
    Using a spoon, spread half of the chilled spinach mixture by heaping tablespoons onto the oysters.
  13. 13
    Sprinkle the crumbled bacon evenly over the spinach-topped oysters.
  14. 14
    Top the bacon with the remaining spinach mixture.
  15. 15
    Sprinkle each oyster with 1 tablespoon of the remaining bread crumbs.
  16. 16
    Fill an oven-proof platter or baking sheet with coarse salt. Arrange the prepared oysters in the salt to help them stand upright and prevent spilling.
  17. 17
    Bake in the preheated oven for 18 minutes, or until the bread crumbs are well browned and the topping is bubbly.
  18. 18
    Garnish with fresh parsley sprigs and lemon wedges. Serve immediately while hot.

Nutrition Facts

Servings 2 cups

Amount Per Serving
Calories 2170.2kcal
% Daily Value *
Total Fat 110.7g171%
Saturated Fat 47.8g239%
Cholesterol 665.4mg222%
Sodium 4612.1mg193%
Total Carbohydrate 165.5g56%
Dietary Fiber 13.6g55%
Sugars 5.0g
Protein 136.6g274%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/oysters-rockefeller-gourmet-magazine/