Oysters Rockefeller

Jun 23, 2018

1 garlic clove
1 cup loosely packed fresh spinach
1 bunch watercress, stems trimmed (substitute with green pepper if you can’t find watercress).
1/4 cup chopped green onions
1 cup (1 & 1/2 sticks) butter, room temperature
1/4 cup breadcrumbs
1 shot Pernod or other anise-flavored liqueur
1 teaspoon fennel seeds, ground
1 teaspoon hot pepper sauce
1 pound rock salt
24 fresh oysters, shucked, shells reserved (frozen and thawed is fine also)
1/2 cup freshly grated Parmesan cheese

“This is how we do it”
Set up your grill for indirect heat or fire up your smoker on high ( preheat to 450°F). Finely chop garlic in your food processor. Add spinach, watercress and green onions to garlic. Process until mixture is finely chopped. Transfer mixture to a bowl.

Combine butter, breadcrumbs, Pernod, fennel and hot sauce in your food processor. Process until well blended. Return spinach mixture to processor. Process, using on/off turns, just until mixtures are blended. Season with salt and pepper. Cover and chill.

Sprinkle rock salt over large baking sheet to depth of 1/2 inch. Arrange oysters in half shells atop rock salt. Top each oyster with 1 tablespoon spinach mixture. Sprinkle with cheese. Bake until spinach mixture browns on top, about 8 minutes.