Oysters Rockefeller
These buttery, rich oysters deserve a spot at your next party.
Nutrition Information
- Calories: 108 kcal
- Carbohydrates: 16g
- Protein: 10g
- Potassium: 316mg
- Fiber: 8g
- Sugar: 2g
Ingredients:
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1 (4-pound) box rock salt
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2 1/2 dozen oysters
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1/2 cup unsalted butter (4 ounces), divided
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1 (6-ounce) bunch fresh spinach, stems removed, rinsed
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1 1/4 cups finely chopped yellow onion
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1/4 cup finely chopped celery
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1 tablespoon finely chopped garlic
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3 anchovy fillets, smashed into a paste (1 teaspoon)
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1/2 cup finely chopped scallions, light and dark green parts
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3 tablespoons finely chopped fresh flat-leaf parsley
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1/2 teaspoon kosher salt, plus more to taste
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1/4 teaspoon black pepper, plus more to taste
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2 tablespoons anise-flavored liqueur (such as Herbsaint, Pernod, or pastis)
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2/3 cup round buttery cracker crumbs (such as Ritz) (about 16 to 20 crackers), divided
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1 ounce Parmesan cheese, grated on the smallest holes of a box grater (about 1/4 cup)
Instructions:
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Preheat oven to 400°F. Spread a 1/2-inch-thick layer of rock salt on a large baking sheet; set aside. Shuck oysters; remove oyster meat from shell and place in a medium bowl, draining and reserving about 1/4 cup oyster liquor in a separate bowl. Cover and refrigerate oyster meat until ready to use. Rinse larger bottom shells and nestle into rock salt to stabilize; set aside at room temperature.
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Melt 1/4 cup butter in a large skillet over medium. Add spinach (with water adhering to leaves to help steam); cover and cook, stirring once halfway through cooking time, until spinach is wilted but still bright green, about 2 minutes. Transfer to a bowl using a slotted spoon; reserve remaining liquid in a separate bowl. Wipe skillet clean. Let spinach stand until cool enough to handle, about 10 minutes. Finely chop spinach and set aside.
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Melt remaining 1/4 cup butter in skillet over medium. Add onion, celery, garlic, and anchovy paste; cook, stirring occasionally, until soft and translucent, 4 to 6 minutes. Add scallions, parsley, kosher salt, and pepper; cook, stirring often, until scallions are tender, 1 to 2 minutes. Add chopped spinach and reserved liquid; mix well. Remove from heat and stir in 1/4 cup reserved oyster liquor, liqueur, and 1/3 cup cracker crumbs. Season with kosher salt and pepper to taste; set aside.
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Place 1 oyster in each shell and top with about 1 tablespoon Rockefeller sauce; sprinkle oysters evenly with remaining 1/3 cup cracker crumbs and Parmesan cheese.
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Bake in preheated oven until edges of oysters curl and are plump and topping is golden and crispy around edges, 12 to 15 minutes. Carefully transfer to baking sheet covered with rock salt and serve immediately.
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