Oysters Rockefeller
Ingredients
- 2 dozen fresh shucked oysters, with liquor and bottom shells reserved
- 2 sticks unsalted butter
- 2 bunches green onions, thinly sliced
- 2 garlic cloves, minced
- 1 10-ounce package frozen, chopped spinach, thawed and drained
- 1/4 teaspoon cayenne pepper
- 1/2 cup Italian bread crumbs, plus more for topping
- Salt and black pepper to taste
- Rock salt, for baking
Instructions
Preheat oven to 400 degrees. Pour the oyster liquor into a measuring cup and add enough water, if necessary, to measure 1 cup of liquid. Heat the oyster liquor in a medium saute pan over medium heat. Add oysters and poach until the edges curl, about 1 minute. Do not boil. Strain oysters, reserving the liquid, and set aside. In a large skillet over medium heat, melt the butter. Add green onions and garlic. Cook, stirring frequently, until tender, 3-5 minutes. Add spinach, cayenne pepper, salt and black pepper. Cook an additional 5 minutes. Remove from heat and stir in bread crumbs. Gradually add reserved oyster liquor until mixture is moist but firm; set aside. Spread an even layer of rock salt about 1/2-inch thick onto a large oven-proof platter or rimmed baking sheet. Firmly set shells in salt (the salt stablizes the shells and keeps the baked oysters warm when served). Arrange one oyster on each half shell and spoon a generous 1-2 tablespoons of the spinach mixture on top (amount varies depending on size of oyster shell), spreading sauce evenly to outer edges of oyster shells. Sprinkle tops with additional bread crumbs. Bake until the sauce is bubbly and lightly brown, about 15 minutes.* Serve immediately. Makes 4 main course or 6 appetizer servings.
*This dish can be prepared without the oyster shells. Simply place the poached oysters in individual ramekins or a casserole dish, top with the spinach mixture and bread crumbs and baked according to the recipe.