0 Ratings
- 6 - 8 Servings +
.50 cup unsalted butter
1 shallot, finely diced
0.5 cup finely diced fennel
2 garlic cloves, finely minced
2 cup finely chopped spinach
0.25 cup finely chopped tarragon
1 cup finely chopped parsley
0.5 cup breadcrumbs
2 tbsp Pernod
pinch of salt
freshly ground black pepper
24 PEI oysters, scrubbed, shucked and kept in the half shell
4 cup coarse or rock salt
Preheat oven to 450°F.
Melt butter in a large pan over medium high heat, add shallot, fennel and garlic, cook for 2 minutes, until softened and fragrant. Add spinach and herbs, cook until it reduces by half. Stir in breadcrumbs and cook for 2 minutes longer, add Pernod, season with a pinch of salt and black pepper. Remove pan from heat.
Cover a large baking tray with coarse salt to keep oysters from tipping over (or use a scrunched up piece of foil). Arrange oysters on the tray, place a heaping spoonful of the herbed breadcrumbs into each oyster.
Bake oysters for 6 – 8 minutes until mixture is bubbling and the oysters have started to curl up at the edges. Serve hot.
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