Roasted Oysters

You can roast oysters in either the oven or on the barbecue, both methods are found below. The barbecue adds a delightful smoky flavor that elevates the dish. We've been using Atlantic Blue Point oysters for their size and flavor; they're available both shucked and unshucked. While small oysters are a family  favorite for their delicate taste, it's best to choose oysters with enough size to hold the toppings without overwhelming them.

Oysters Rockefeller

Ingredients:

Oysters: 36 oysters on the half shell

Spinach Mixture:

  • 2 cups of finely chopped lightly cooked triple washed BABY spinach

  • ¼ cup finely chopped onions/shallots

  • ½ cup panko bread crumbs (use the name brand)

  • 2 Tbsp of crisp, crumbled bacon

  • 1 Tbsp  of finely chopped fresh parsley

  • 1 garlic clove, minced

  • 1 tsp of Pernod or absinthe

  • 1 tsp of hot pepper sauce - Crystal/Petes/Franks 

  • 3 drops of Worcestershire sauce

  • 1 splash of dry vermouth

  • A pinch of cayenne pepper (Or Creole seasoning)

  • Salt and freshly ground black pepper, to taste

Butter Mixture:

  • 6 Tbsp unsalted butter, melted

  • 2 tsp of anise-flavored liqueur (e.g., Herbsaint or Pernod)

Additional Toppings for serving:

  • Lemon wedges

  • Tabasco Sauce

Instructions:

Prepare the Spinach Mixture:

  1. Lightly saute the spinach in a pan or wilt it in the microwave

  2. Lay the spinach on a cheesecloth or a few paper towels, roll over the sink and squeeze out the excess water.

  3. In a pan, fry the chopped bacon until crispy, then set the bacon aside.

  4. Using the same pan, sauté the garlic, onions or shallots until translucent. 

  5. Add the spinach. 

  6. Add a splash of Pernod and cook for a couple of minutes until the liquid evaporates.

  7. Stir in the cooked bacon, the Panko, grated Parmesan cheese

Note: Save some  Panko and parmesan cheese to sprinkle on top

  1. Taste and adjust seasoning with salt, pepper, and more hot pepper sauce if desired.

To roast in the oven:

  1. Preheat your oven to 475°F/turn on broiler

Note: If you want a quick, crispy top, broiling 5- 7 minutes is the way to go. If you prefer a bit more control and a slightly gentler cooking process, bake at 475°F for approximately 10 minutes. Both methods work well, so it really depends on your preference for the final texture

  1. Arrange the oysters on a baking sheet

Note: You can line the baking sheet with rock salt to keep them steady, But it's annoying, and the rock salt always ends up in the oysters. You can also use a slightly crumpled piece of foil

Assemble:

  1. Spoon the spinach mixture over each oyster, covering the oyster.

  2. Drizzle the remaining melted butter and anise-flavored liqueur over the spinach mixture.

  3. Sprinkle grated Parmesan cheese and a little extra panko bread crumbs on top for added crunch.

Serve

Serve immediately with lemon wedges and/or Tabasco on the side.