We decided to do a little research in trying to find the perfect all around “bubbles”to pair with Oysters in preparation for my husbands article to be featured in Basil and Salt Magazine soon! I decided to prepare the Oysters 3 ways, Rockefeller, Fried and Bloody Mary Oyster shooters. It turned out to be a fun night shared by all and we narrowed it down to our favorite, Which he will be sharing our findings in his article, so stay tuned. So, if you’ve ever wanted to try Oysters Rockefeller but felt it was too intimidating, or you just haven’t gotten around to it try it now! This fool proof easy recipe will be a hit and is so fancy. Try it this Holiday season of for New Years and wow your friends. Its a hit and oh so yummy.
4 Tablespoons unsalted butter
2 Garlic Cloves, minced
1/3 cup Panko bread crumbs
2 shallots, chopped
2 cups chopped fresh spinach
1/3 cup Pernod
Salt and Pepper to taste
dash of red pepper sauce
2 Tablespoons Olive Oil
1/4 cup grated Parmesan
1 Tablespoon chopped Parsley
2 dozen Oysters, on the half shell
Lemon wedges & Tabasco sauce, for serving
Prepare Oyster filling:
In a medium skillet, melt butter. Add garlic and saute for 2 minutes; remove from heat. Place the bread crumbs in the mixing bowl and add half the garlic butter, set aside.
To the remaining garlic butter in the skillet, add shallots and spinach, cook for 3 minutes until the spinach wilts. De-glaze the pan with Pernod ( or White wine). Season with salt and pepper and add a dash of red pepper sauce. Allow the mixture to cook down for a few minutes.
Finish off the bread crumbs by mixing in Olive oil, Parmesan and parsley, season with salt and pepper.
Spoon 1 heaping teaspoon of the spinach on each Oyster followed by a spoonful of the bread crumb mixture. Sprinkle a baking pan heavily with rock salt and arrange the oysters in the salt to steady them. Bake in a preheated 450 degree F oven for 10-15 minutes until golden brown.
Serve with lemon wedges and tabasco sauce