Oysters Rockefeller

Tags: #appetizer #seafood #classic Serving: 4 servings (12 pieces) Total time: 35 minutes

Broiled oysters topped with a rich green herb-butter and crisp breadcrumbs, finished with a whisper of anise from Pernod.

Ingredients

• 12 live oysters in shell
• 500 g coarse kosher salt (for bedding)
• 90 g unsalted butter, divided
• 40 g shallot, finely chopped
• 8 g garlic, minced
• 120 g baby spinach, chopped
• 30 g flat-leaf parsley leaves, chopped
• 4 g fresh tarragon leaves, chopped
• 30 ml Pernod (or other anise liqueur)
• 10 ml lemon juice
• 2 g lemon zest, finely grated
• 50 g fresh breadcrumbs, finely ground
• 10 ml extra-virgin olive oil
• 2 g kosher salt
• 1 g black pepper, ground
• 0.5 g cayenne pepper
• 4 lemon wedges, to serve

Steps

1. Set the broiler to high.
2. Spread the coarse salt on a rimmed sheet pan.
3. Rinse the oysters under cold water.
4. Shuck the oysters to release the top shells.
5. Detach the oyster meats from the bottom shells.
6. Strain the oyster liquor through a fine sieve.
7. Place the oyster meats back into the deep shells.
8. Nestle the shells into the salt bed to stabilize them.
9. Melt 30 g butter in a skillet over medium heat.
10. Sweat the shallot in the butter for 2 minutes.
11. Add the garlic to the skillet.
12. Cook the garlic for 30 seconds.
13. Add the spinach to the skillet.
14. Wilt the spinach for 1 minute.
15. Add the parsley to the skillet.
16. Add the tarragon to the skillet.
17. Cook the herbs for 30 seconds.
18. Pour the Pernod into the skillet.
19. Reduce the liquid by half.
20. Stir in the lemon juice.
21. Cook the mixture for 30 seconds.
22. Transfer the mixture to a food processor.
23. Add 60 g butter to the processor.
24. Add the lemon zest, kosher salt, black pepper, and cayenne to the processor.
25. Process the mixture to a smooth paste.
26. Scrape the paste into a piping bag or a zip-top bag.
27. Toss the breadcrumbs with the olive oil in a bowl.