Oysters Rockefeller

• Meat

  • 3 strips Bacon, cooked and crumbled

• Seafood

  • 24 Oysters, fresh

• Produce

  • 2 cups Baby spinach, packed fresh
  • 1 tbsp Celery
  • 2 tsp Garlic, fresh
  • 1/4 cup Parsley, fresh
  • 1/4 cup Scallions
  • 1 tbsp Shallots

• Condiments

  • 1 tbsp Lemon juice, fresh
  • 2 tsp Tabasco sauce

• Baking & Spices

  • 3 lb Kosher salt or rock salt
  • 1 Salt and black pepper

• Bread & Baked Goods

  • 1/4 cup Panko bread crumbs

• Dairy

  • 8 tbsp Butter, unsalted
  • 3 tbsp Parmesan, grated

• Beer, Wine & Liquor

  • 3 tbsp Anise liquor
  • 1/4 cup White wine, dry

Found on cuisinerecipes.com

Description

Ingredients

• 4Tbsp. unsalted butter
• 2tsp. minced fresh garlic
• 1/4cup panko bread crumbs
• 1/4cup finely chopped scallions (green parts only)
• 3Tbsp. grated Parmesan
• 2cups packed fresh baby spinach, chopped
• 1/4cup chopped fresh parsley
• 1Tbsp. minced celery
• 3Tbsp. anise liquor (such as Pernod)
• Salt and black pepper to taste
• 3lb. kosher salt or rock salt
• 2dozen fresh oysters, shucked, on the half shell
• 3strips bacon, cooked and crumbled
• 1/4cup dry white wine
• 1Tbsp. fresh lemon juice
• 1Tbsp. chopped shallots
• 2tsp. Tabasco sauce
• 4Tbsp. cold unsalted butter, cubed

Directions

• Preheat oven to 450°. For the oysters, melt 4 Tbsp. butter in a small sauté pan over medium-low heat. Add garlic and sauté 2 minutes. Pour half the garlic butter into a bowl and toss with panko, scallions, and Parmesan; set aside. Return pan to medium heat and cook spinach, parsley, and celery in remaining garlic butter. Deglaze pan with Pernod, cooking until all liquid is evaporated, 5 minutes. Season mixture with salt and black pepper; remove from heat. Spread kosher or rock salt evenly onto baking sheet. Nestle oysters into salt and spoon 1⁄2 tsp. spinach mixture over each oyster, then top with bread crumb mixture and crumbled bacon. Roast oysters until beginning to curl and bread crumbs are golden, 10–15 minutes. For the beurre blanc, reduce wine, lemon juice, shallots, and Tabasco over high heat until liquid is reduced by half, 5 minutes. Off heat, whisk IN butter 1 Tbsp. at a time, melting each fully and combining into the sauce before adding the next. Once all butter is incorporated, season sauce with salt and pepper. Spoon warm beurre blanc over oysters and serve immediately

Nutrition