By Kat Boytsova Dec 18 , 2019

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Looking to impress without much effort? Oysters Rockefeller will do the trick. With very little effort you can have a fancy little appetizer everyone will rave about. Topped with spinach and buttery bread crumbs, these oysters will be gone faster than you can say Rockefeller. Leftover oysters? Make our Oyster Stuffing next! 

 

Yields: 2 Dozen

Prep Time: 30 Mins

Total Time: 55Mins

 

INGREDIENTS

1. 2 cloves garlic

2. 1 c. tightly packed fresh spinach

3. 1/2 c. roughly chopped green onions

4. 1/2 c. roughly chopped parsley, leaves and stems

5. 2 tsp. lemon juice

6. 1/2 c. (1 stick) butter, softened

7. 2 tbsp. Pernod or other anise-flavored liqueur

8. 3/4 c. panko bread crumbs 

9. 1/4 c. freshly grated Parmesan

10. 1 tbsp. extra-virgin olive oil

11. 1 lb. coarse salt, for baking 

12. 24 fresh oysters, shucked, shells reserved

13. Lemon wedges, for serving

 

DIRECTIONS

1. Position rack in top third of oven and preheat to 450°. Add garlic, spinach, green onions, parsley, lemon juice, butter, and Pernod to a food processor and pulse until finely chopped. 

2. In a medium bowl combine, panko, Parmesan, and oil. 

3. Sprinkle coarse salt over large baking sheet to depth of 1/2". Arrange oysters in half shells in salt. Divide spinach mixture among oysters and sprinkle with Parmesan mixture. 

4. Bake until spinach mixture is bubbling and panko is deeply golden, about 8 minutes. 

5. Serve with lemon wedges alongside.