Oysters Rockefeller
Ingredients
- 24 oysters large oysters, shucked, shells reserved
- 2 cup clam broth
- 1 cup unsalted butter, cubed
- 1 cup all-purpose flour
- 1 cup yellow onion, minced
- 3 tbsp anchovy paste
- 1 tbsp garlic, chopped
- 1 0.5 lb fresh watercress, washed, dried, and finely chopped
- 1 0.5 lb fresh spinach, washed, dried, and finely chopped
- 0.5 tsp salt, plus more to taste
- 0.3 tsp freshly ground black pepper
- 0.5 cup Herbsaint or Pernod (anise liqueur)
- 1 cup rock salt, for baking sheet
- 0.5 cup Parmesan cheese, grated
Instructions
- 1
Preheat the oven to 400°F.
- 2
Shuck the oysters, reserving all their liquor and the deeper halves of their shells. Scrub the reserved shells.
- 3
Drain the oysters and liquor through a fine-mesh strainer. You should have 3 cups of oyster liquor; if not, add enough clam broth to make up the difference.
- 4
In a large sauté pan, melt the butter over medium heat. Stir in the flour and cook for 4 minutes.
- 5
Stir in the onions and cook for 2 minutes. Add the anchovy paste, garlic, watercress, and spinach. Season with salt and pepper. Cook for 1 minute.
- 6
Stir in the oyster liquor and bring to a boil. Reduce to a simmer and cook for 8 to 10 minutes, or until the sauce is thick.
- 7
Remove from heat and stir in the Herbsaint. Re-season with salt and pepper.
- 8
Spread rock salt evenly over a large sheet pan. Arrange the reserved oyster shells on the baking sheet.
- 9
Place an oyster back in each shell. Season with salt and pepper. Place a heaping spoonful of the spinach filling on top of each oyster and gently press into the shell.
- 10
Sprinkle the tops with grated Parmesan. Bake for about 15 minutes, until the sauce is golden-brown and the oysters have curled. Serve immediately.