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Oysters Rockefeller

  • 25 m
  • ·
  • 6 - 8 Servings
  • ·
  • Print


- 6 - 8 Servings +


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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