Thinking about a quick easy seafood starter? Make a big impression without the effort? Rockefeller oysters will do the trick. You can make a lovely little appetiser that you and your guests will drool over. These oysters, topped with spinach and buttery bread crumbs, will disappear faster than you can say Rockefeller. Perfect for a valentines treat or a fancy dinner party!
SERVES 2 |COOKS IN – 50 MINUTES | DIFFICULTY – EASY
Ingredients
- 2 garlic cloves
- 225 g fresh spinach, securely packed
- 50 g spring onions, coarsely chopped
- 10 g parsley, leaves and stems, coarsely chopped
- 2 teaspoons lemon juice
- 2 tbsp. 110 g softened butter
- Anise-flavored liqueur, such as PernodÂ
- 75 g bread crumbs (panko)
- 25 g Parmesan cheese, grated
- extra-virgin olive oil, 1 tbsp.
- For baking, 450 g coarse salt
- 24 shucked fresh oysters with shells set aside
- For serving, lemon wedges
Method
- (*Preheat oven to 240°C (220°C fan) and place rack in top third.Â
- Using food processor, pulse garlic, spinach, spring onions, parsley, lemon juice, butter, and Pernod until finely chopped.
- Combine panko, Parmesan, and oil in a medium mixing bowl.
- Sprinkle coarse salt over a large baking pan to create a layer to about 1.5cm . Place oysters in half shells in a bowl of salt.
- Equally distributed and add your spinach mixture to each oyster. Top each thereafter with the parmesan mixture.Â
- Bake until mixtures are bubbling and golden brown – should take about 8 mins.
- Serve With lemon slices on the side.)
