A modern take on Oysters Rockefeller with a cheesy, creamed spinach
Author:Tim
Prep Time:30
Cook Time:30
Total Time:1 hour
Yield:3-5 servings 1x
Ingredients
Scale
18 large gulf oysters – shuck, strain and reserve liquor
10 oz baby spinach, blanched, cooled in ice water, squeezed dry – finely chopped
1/4 cup oyster liquor
1/3 cup heavy cream
1/3 cup cream cheese
2 TBL unsalted butter
1/3 cup shallot -minced
1/3 cup Pernod
2 cloves garlic – minced
1/2 tsp salt
1/4 tsp ground black pepper
1/4 cup gruyere cheese – finely grated
1/4 cup parmesan cheese – finely grated
Flaky sea salt – garnish
Quartered lemon – garnish
Instructions
Shuck the oysters, refrigerate them and the reserved oyster liquor
Pre-heat the oven to 425
Saute the shallots in butter for 2 minutes on medium low heat until translucent. Add the garlic and cook 1 minute more
Add Pernod and the reserved oyster liquor, then simmer to reduce by half
Reduce heat to low. Add cream cheese, heavy cream, salt, pepper and stir 1 minute, then stir in the spinach. Taste and adjust the salt and pepper – if necessary
Simmer until you have a thick mixture to cover the oysters. Remove from heat and set aside while preparing the oysters
Completely cover each oyster with spinach mix and sprinkle the cheeses on them
Place them on a baking sheet with rock salt to keep them upright while baking and bake 7-8 minutes to melt the cheeses and warm the oysters
Plate, sprinkle with flaky salt and serve with quartered lemon