Description
A classic baked oyster appetizer with spinach and herb butter, perfect for impressing your guests.
Ingredients
Scale
- 24 fresh oysters on the half shell
- 4 tablespoons unsalted butter (European-style for richer flavor)
- 2 garlic cloves, minced until fragrant
- 1/3 cup finely chopped shallots
- 2 cups fresh spinach, chopped (or watercress)
- 1/4 cup fresh parsley, finely chopped
- 2 tablespoons Pernod or Herbsaint (anise-flavored liqueur)
- 1/3 cup panko breadcrumbs (or crushed crackers)
- 1/4 cup grated Parmesan cheese
- 2 tablespoons heavy cream
- 1 teaspoon hot sauce (Tabasco preferred)
- Rock salt for serving
- Lemon wedges for garnish
Instructions
- Prepare the oysters by carefully shucking them and preserving their natural liquor.
- Place them on a baking sheet lined with rock salt to keep them stable.
- Melt butter in a skillet over medium heat until it begins to foam.
- Add garlic and shallots, sautéing until translucent but not browned.
- Incorporate spinach and parsley, cooking until the spinach wilts.
- Add Pernod or Herbsaint and deglaze the pan, allowing the alcohol to evaporate.
- Fold in breadcrumbs, Parmesan, cream, and hot sauce until the mixture is cohesive.
- Spoon the mixture evenly over each oyster and bake at 450°F for 10-12 minutes.
- Transfer to serving plates lined with rock salt and garnish with lemon wedges.
Notes
Serve immediately for the best flavor and texture. Experiment with healthier alternatives to suit your dietary needs.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4 oysters
- Calories: 215
- Sugar: 1g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 60mg
Keywords: Oysters Rockefeller, baked oysters, seafood appetizer, classic recipes, New Orleans cuisine