Classic Oysters Rockefeller (Easy Restaurant Style)

Ingredients

• 24 Fresh Oysters, on the half shell
• 4 cups Rock Salt, for baking sheet
• 6 tablespoons Unsalted Butter
• 2 cloves Garlic, minced
• 1/2 cup Shallot, finely chopped
• 10 ounces Fresh Spinach
• 1/4 cup Fresh Parsley, finely chopped
• 2 tablespoons Green Onions, finely sliced
• 1 tablespoon Pernod or other anise-flavored liqueur
• 1/4 cup Panko Breadcrumbs
• 1/4 cup Grated Parmesan Cheese
• 1/4 teaspoon Cayenne Pepper
• Pinch of Nutmeg
• Salt and Freshly Ground Black Pepper to taste
• Lemon Wedges, for serving

Instructions

1. 1

   Preheat oven to 425°F (220°C). Spread rock salt on a large, rimmed baking sheet.

2. 2

   Shuck the oysters, preserving the oyster and its liquor in the bottom shell. Arrange them on the rock salt.

3. 3

   In a large skillet over medium heat, melt the butter. Add garlic and shallot and cook for 2-3 minutes until soft.

4. 4

   Add spinach in batches and cook until fully wilted and excess moisture has evaporated, about 7-9 minutes.

5. 5

   Remove skillet from heat. Stir in parsley, green onions, Pernod, Panko breadcrumbs, Parmesan, cayenne, and nutmeg. Season with salt and pepper.

6. 6

   Spoon a generous amount of the topping onto each oyster.

7. 7

   Bake for 10-12 minutes, until the topping is golden brown and bubbling.

8. 8

   Serve immediately with fresh lemon wedges.