Oysters rockefeller

Oysters Rockefeller

Served on the half shell, these luscious oysters are topped with butter, Parmesan and bread crumbs and baked until golden. A big thanks to our friends at ABC’s The Chew for this delicious recipe.

For more recipes and crafts, visit TheChew.com and tune in WEEKDAYS 1e|12c|p on ABC.

Servings: 6
30 to 60 min

16 large oysters (shucked and chilled in half shell)
3 tablespoons butter
1 small onion (finely chopped)
1 garlic clove (minced)
4 cups fresh spinach
2 teaspoons anise flavored liquor (optional)
½ cup panko bread crumbs
⅓ cup grated parmesan cheese
hot sauce (to taste)
freshly cracked black pepper
rock salt (to line baking sheet)

Step-by-step Directions

  1. Preheat oven to 400 F. Melt butter in a saute pan over medium. Add the onions and season with salt. Cook for 2 to 3 minutes or until translucent. Add the garlic and cook until fragrant.
  2. Add the spinach and toss to combine with onions. Drizzle the anise liquor over spinach and cook until wilted.
  3. Remove pan from heat and stir in bread crumbs, cheese and hot sauce. Adjust seasoning to taste.
  4. Place a heaping tablespoon of spinach mixture on top of each oyster and arrange on a baking sheet lined with rock salt. Bake for 6 to 8 minutes or until light golden on top. Serve warm with a glass of cold champagne.