Classic Oysters Rockefeller

Ingredients

• 24fresh oysters, shucked, on the half shell
• 4 cupsrock salt or crumpled foil, for baking sheet
• 6 tbspunsalted butter
• 1/2 cupgreen onions, finely chopped
• 1/3 cupcelery, finely chopped
• 2garlic cloves, minced
• 10 ozfresh spinach, chopped
• 1/4 cupflat-leaf parsley, chopped
• 2 tbspPernod or other anise liqueur
• 1/2 cupfine breadcrumbs
• 1/4 tspcayenne pepper
• 1/2 tspkosher salt
• 1/4 cupgrated Parmesan cheese

Nutrition / serving

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Method

1. 1

   Spread rock salt (or crumpled foil, to keep shells level) over a rimmed baking sheet. Nestle the oysters on the half shell into it, keeping their liquor in the shell.

2. 2

   Melt 4 tablespoons of the butter in a skillet over medium heat. Add green onions, celery, and garlic, and cook 3 minutes until softened.

   ⏱Start 3:00
3. 3

   Add the spinach and parsley and cook, stirring, until wilted, about 3 minutes.

   ⏱Start 3:00
4. 4

   Transfer the mixture to a food processor with the Pernod, cayenne, and salt. Pulse to a coarse, spreadable purée; it should hold texture, not become a smooth paste.

5. 5

   Melt the remaining 2 tablespoons butter and toss with the breadcrumbs and Parmesan.

6. 6

   Top each oyster with a heaping teaspoon of the spinach mixture, then sprinkle with the buttered breadcrumb-Parmesan topping.

7. 7

   Broil 4–6 inches from the heat for 3–5 minutes, until the topping is golden and bubbling and the oysters are just cooked through.

   ⏱Start 3:00
8. 8

   Serve immediately, straight off the hot tray.