Oysters Rockefeller 
Serves 8

  • 2 cups fresh baby spinach
  • 1 bunch watercress, stems discarded
  • 2 green onions, rough chopped
  • 1 tablespoon chopped flat-leaf parsley
  • ½ cup dry breadcrumbs or PankoPinch of cayenne
  • 1-2 tablespoons Pernod or other anise liqueur (to taste)
  • 1 stick (4 oz) unsalted butter, melted
  • 3 slices thick-cut bacon
  • 4-5 cups rock salt
  • 24 fresh oysters, shucked, shells reserved

Pulse spinach, watercress, green onions and parsley in a food processor until finely chopped. Transfer mixture to bowl. Stir in breadcrumbs, cayenne, Pernod, and butter.

Cook bacon in a sauté pan over moderate heat, turning, until crisp, then drain on paper towels and finely crumble. Add bacon to the breadcrumb mixture and season with salt and pepper to taste. Chill mixture until ready to use. Preheat oven to 400 degrees.

Spread enough rock salt to cover the bottom of a large shallow baking pan (about 1 inch deep) and nestle oysters in half shells in the salt. Spoon breadcrumb mixture over the oysters. Bake oysters until bread crumbs are golden, about 8-10 minutes.

Recipe Courtesy of Draeger's Cooking School Copyright 2017

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