Oysters Rockefeller
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Ingredients
- 8 tbsp Unsalted butter
- 1/2 cup Panko bread crumbs
- 1 cup Baby spinach, finely chopped
- 1 cup Parsley, finely chopped
- 1 Shallot, finely chopped
- 2 cloves Garlic, finely grated
- Pinch of fine sea salt
- 1 Lemon
- Coarse, rock or kosher salt, or crumbled-up foil, to stabilize the oysters in the pan
- 24 Oysters, shucked
Instructions
- Melt the butter in a skillet over medium heat.
- Stir in the bread crumbs and sauté until just starting to brown, about 2 minutes. Add in the spinach, parsley, shallot and garlic and cook until fragrant, 1 minute. Remove from the heat and stir in a small pinch of salt.
- Finely grate ½ tsp zest from the lemon and add it to the bread crumb mix. Squeeze 1 tbsp of lemon juice in the pan and mix.
- Turn broiler to high.
- Fill a baking pan with a ½-inch layer of salt or line the pan with crumbled up foil to steady the oysters. Lay the oysters on top of the salt or foil. Spoon about ½ tbsp of the bread crumbs on top each oyster.
- Broil until just golden, 1-3 minutes.
- Serve hot.
Notes
Recipe adapted from cooking.NYTimes.com