Oysters Rockefeller

If you or someone close to you are squeamish when it comes to raw oysters, I can’t relate, but I can understand it. After all, on paper, the sensation of cold, slimy, essence of the ocean sliding down one's throat probably doesn’t seem too enticing, but I love it.

Some oysters taste like melon, some cucumber, others are sweet and sometimes even creamy (yes, they’re like that during spawning season... and yes the cream is exactly what you think it is). I digress. Oysters are uniquely delicious morsels that I believe ALL self-respecting, food-loving adults should try AT LEAST once. However, bravery doesn’t grow on trees, yet there is an easier way to begin your oyster journey through a cheesy, garlicky and creamy topping... the famous (or infamous) Oysters Rockefeller, an O.G. recipe for the ages. Imagine a gratin with herbed breadcrumbs, hard cheese and unctuous cream, but stuffed in a cute little shell (no need to imagine, because it’s about to be your reality) 🤘🏼 Adam

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Oysters Rockefeller

Ingredients

• 12 Oysters, shucked
• 4 Tbsp Butter (1/2 stick)
• 1 Shallot, minced
• 1 Garlic clove, minced
• 2 Tbsp Ricard (or Pernod)
• 1 cup Spinach, chopped
• 1 Tbsp All-purpose Flour
• 1 cup Heavy Cream
• ½ cup fine Breadcrumbs
• ¼ cup Parmesan
• ¼ bunch Parsley
• Lemon Juice, for garnish
• Black Pepper, to taste
• Kosher Salt, to taste

Instructions

1. Preheat the oven to 400F. In a medium sauce pot on medium heat, melt butter. Add shallots and garlic and season with salt and pepper. Cook lightly until the shallots are sweated down and aromatic, about 2 minutes. Pour into a heat-proof container and reserve for later.
2. In the same pot, add ricard and cook down until nearly dry. Add spinach, season with a pinch of salt and cook down until wilted, about 2 minutes. Add flour and stir until the spinach is coated, then pour in heavy cream. Bring to a simmer and cook until thickened. Remove from the heat and let cool. The cream will continue to thicken as it cools.
3. In a food processor, blitz breadcrumbs, parmesan cheese, parsley, black pepper and a pinch of salt.
4. Set the shucked oysters on a small sheet tray filled with enough salt to keep the oysters from moving around and stay upright. To each oyster, spoon over a tablespoon of the spinach-cream, cover evenly with herbed breadcrumbs and drizzle with garlic butter.
5. Bake the oysters until the breadcrumbs are golden brown, about 12-15 minutes. Serve fresh out the oven and garnish with a squeeze of fresh lemon juice.

Adam's Notes

• Ricard and Pernod are both French anise liqueurs called Pastis. They add a subtle hint of a unique licorice flavor (I promise it’s not gross) that works very well with this dish. If you can’t find Ricard or Pernod, feel free to sub for white wine. You’ll need a quarter cup or so of wine since it is not as strong as the pastis.