Fresh Oysters
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 30 min.
Ready in
Ingredients
for
6
- Ingredients
- 35 ozs Rock salt
- 4 Tbsps unsalted butter
- 2 cloves garlic cloves (pressed)
- 0.333 cup breadcrumbs
- 2 shallots (finely chopped)
- 2 cups fresh Spinach (chopped)
- ¼ cup Pernod (may substitute another anise flavored liqueur)
- kosher salt (to taste)
- freshly ground Black pepper (to taste)
- 1 dash Frank's hot sauce (or tabasco sauce)
- 2 Tbsps good-quality olive oil
- ¼ cup fresh Parmesan (grated)
- 1 Tbsp fresh parsley (chopped)
- 2 dozens Oyster (on the half shell)
- 2 fresh lemons (cut into wedges)
Preparation steps
1.
Preheat oven to 450º F. Generously sprinkle the rock salt on the bottom of a baking pan.
2.
In a large skillet over medium-low heat, melt butter and saute garlic for 2 minutes, or until butter is infused. Place the bread crumbs in a mixing bowl and add half of the garlic butter, stirring to incorporate. Set aside.
3.
Saute the shallots and chopped spinach in the remaining butter, cooking for about 3 minutes or until the spinach wilts. Deglaze the pan with the Pernod or liqueur of your choosing. Season with salt, pepper and and hot sauce. Let mixture cook down for about 2 minutes.
4.
Add the olive oil, Parmesan cheese, and parsley, to the bread crumb mixture, stirring to incorporate. Season with salt and pepper. Spoon 1 generous teaspoon of the spinach mixture on top of each oyster, followed by a spoonful of the bread crumb mixture. Repeat until all the oysters are covered. Arrange the oysters in the salt.
5.
Bake for 10 to 15 minutes or until tops are golden brown. Remove from oven. Serve with lemon wedges.
