Oysters Rockefeller
User Reviews
5
Oysters Rockefeller
Description
This classic Oysters Rockefeller recipe begins with a vibrant green topping made by finely processing garlic, spinach, watercress, and scallions. Another mixture of softened butter, dry breadcrumbs, Pernod (an anise-flavored liqueur), ground fennel seeds, and hot pepper sauce is blended until smooth and mixed with the greens. The fresh oysters, served in their shells, are arranged on a tray layered with rock salt and topped with a generous spoonful of this flavorful butter mixture and a sprinkle of Parmesan cheese.
Baking at a high temperature melts and browns the topping while cooking the oysters just until hot and tender inside. The result is a dish that balances the briny oyster flavor with aromatic herbs, a buttery crust, and a slight tang from the Pernod. The topping’s texture combines a moist, herbaceous base with a crisp breadcrumb finish.
Oysters Rockefeller are served immediately from the oven, often as an elegant appetizer or special occasion dish. They showcase the blend of fresh seafood with herbaceous, buttery, and slightly spiced flavors in a visually striking presentation.
Ingredients
- 1 clove garlic minced
- 2 cups spinach fresh
- 1 bunch watercress stemmed
- 1/2 cup scallions chopped
- 3/4 cup butter softened (1 1/2 sticks)
- 1/2 cup breadcrumbs dry
- 2 tablespoons Pernod or other anise-flavored liqueur
- 1 teaspoon fennel seeds ground
- 1 teaspoon hot pepper sauce
- 1 pound rock salt
- 24 oysters fresh, shucked, shells reserved
- 1/4 cup Parmesan Cheese freshly grated
Instructions
- Adjust an oven rack top to the upper middle position and preheat oven to 450 degrees.
- In a food processor, combine garlic and pulse until finely chopped. Add spinach, watercress, and green onions and pulse until finely chopped. Transfer to a bowl.
- In food processor, combine butter, breadcrumbs, Pernod, fennel, and hot sauce. Process until blended. Add spinach mixture back to process and pulse just until combined. Season to taste with salt and pepper.
- On a rimed baking sheet, pour rock salt to the depth of 1/2 inch. Arrange oysters in half shells on top.
- Top each oyster with 1 tablespoon spinach mixture and sprinkle with cheese. Bake until golden brown, about 8 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 279 kcal
% Daily Value*
| Calories | 279kcal | 14% |
| Carbohydrates | 8g | 3% |
| Protein | 4g | 8% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 66mg | 22% |
| Sodium | 29670mg | 1236% |
| Potassium | 144mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1899IU | 38% |
| Vitamin C | 7mg | 8% |
| Calcium | 120mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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