Oysters Rockafeller

A classic New Year's dish, oysters Rockefeller is perfect for entertaining party guests, or as a sophisticated appetizer before your fancy feast!
Gorgeous and delicious Oysters Rockafeller topped with spinach, cream, Pernod, and cheese!
Photo by Robert P.
Gorgeous and delicious Oysters Rockafeller topped with spinach, cream, Pernod, and cheese!
Gorgeous and delicious Oysters Rockafeller topped with spinach, cream, Pernod, and cheese!

PREP TIME

10

minutes

TOTAL TIME

35

minutes

SERVINGS

12

oysters

PREP TIME

10

minutes

TOTAL TIME

35

minutes

SERVINGS

12

servings

Ingredients

  • 12

    fresh oysters, shucked

  • 2

    tablespoons salted butter

  • 1

    small shallot, minced

  • 3

    cloves garlic, minced

  • 3

    tablespoons Pernod

  • 1

    cup heavy cream

  • 4

    cups spinach, rough chopped

  • Salt and pepper, to taste

  • 3/4

    cup Romano cheese, grated

Directions

Arrange the oysters, on the half shell, on a baking tray while you prepare the topping. In a medium skillet melt the butter over medium heat. Add shallots and garlic and sauté until translucent. Turn off the flame and add the Pernod. Turn the heat back on and simmer until most of the alcohol is evaporated. (If you're doing this in front of company, you can flambé it, but stay safe!) Next add the heavy cream. Simmer until it is reduced to about 1/2 cup and is thickened. Toss in the spinach and cook until wilted. Add about 1/3 cup of the grated cheese. Spoon a tablespoon of the mixture onto each oyster. Top with the remaining cheese. Turn your broiler to low heat. Broil for about 3 minutes until cheese is browned and the oysters are cooked through.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: