Oysters Rockefeller


Oysters Rockefeller

Servings: 6

Preparation time: 30 min



1/4 cup panko breadcrumbs

1/4 cup California walnut pieces, toasted

1/2 cup Parmesan cheese, grated

4 tablespoons butter

2 cloves garlic, minced

1 shallot, minced

2 cups spinach

2 tablespoons sambuca or anise liqueur

24 oysters, shucked

Red pepper sauce


Rock salt (optional)



1.Toasting Walnuts: In large, dry skillet over medium-high heat, toast walnuts, stirring occasionally, until lightly brown, about 1 to 2 minutes.

2.Preheat oven to 400 F.

3.Walnut/Panko Mixture: Combine panko, walnuts and Parmesan in a small bowl; set aside.

4.In a small frying pan, heat butter over medium-low heat. Add garlic and saute. Spoon out 2 tablespoons and stir into the walnut/panko mixture.

5.Add shallot, spinach and anise liqueur to frying pan and saute on high heat until spinach is wilted, about 3 minutes; remove and let cool slightly.

6.On a rimmed baking sheet, space oysters evenly. Top with 3 to 4 spinach leaves, a few drops of red pepper sauce and 2 teaspoons walnut/panko mixture.

7.Bake for 7 to 10 minutes or until light golden brown.

8.Serve immediately with lemon wedges on a bed of rock salt.



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