Oysters Rockefeller

Ingredients

• •24 fresh oysters, shucked and kept on the half shell
• •6 tablespoons unsalted butter
• •3 cloves garlic, minced
• •3 cups (about 3 oz) fresh baby spinach, finely chopped
• •3 tablespoons fresh flat-leaf parsley, finely chopped
• •2 tablespoons dry white wine or Pernod
• •1/4 cup plain dry breadcrumbs
• •1/4 cup finely grated Parmesan cheese
• •1/4 teaspoon kosher salt
• •1/4 teaspoon cayenne pepper

Directions

1. 1Preheat the broiler to high and spread a thick layer of rock salt or crumpled foil on one or two rimmed baking sheets to hold the oysters level.
2. 2Melt butter in a skillet over medium heat, add garlic, and cook 1 minute until fragrant but not browned.
3. 3Add spinach and parsley to the skillet and cook, stirring, 2 minutes until wilted and any moisture has evaporated.
4. 4Stir in the white wine or Pernod and cook 1 minute more; remove from heat and stir in breadcrumbs, Parmesan, salt, and cayenne.
5. 5Nestle the oysters on their half shells into the rock salt on the baking sheets so they sit flat and stable.
6. 6Spoon about 1 teaspoon of the spinach mixture onto each oyster, covering it in a thin, even layer.
7. 7Broil 4 to 6 inches from the element for 3 to 4 minutes until the topping is golden and the edges of the oysters are just beginning to curl; serve immediately on the baking sheets.

💡 Shuck the oysters up to an hour ahead and refrigerate them on the half shell, then top and broil right before serving.

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