Oysters Rockefeller

by: Marilynn Hawkins

Ingredients: 4 tablespoons unsalted butter 2 garlic cloves, minced 1/3 cups bread crumbs 2 shallots, chopped 2 cups chopped fresh spinach 1/4 cup Pernod Salt and Pepper, to taste Dash red pepper sauce 2 tablespoons olive oil 1/4 cup grated Parmesan 1 tablespoon chopped parsley 2 dozen oysters Rock salt Lemon wedges to garnish

Melt butter in a skillet. Saute the garlic for 2 minutes to infuse the butter. Place the bread crumbs in a mixing bowl and add half the garlic butter, set aside. To the remaining garlic butter in the skillet, add shallots and spinach, cook for 3 minutes until the spinach wilts. Deglaze the pan with Pernod. Season with salt and pepper, add a dash of red pepper sauce. Allow the mixture to cook down for a few minutes. Finish off the bread crumbs by mixing in olive oil, Parmesan and parsley, season with salt and pepper. Place 1 oyster on each of the half shells. Spoon 1 heaping teaspoon of the spinach mixture on each oyster followed by a spoonful of the bread crumb mixture. Bake for 10 minutes in an oven preheated to 350 degrees. Serve on a bed of rocksalt.

Yield: 8 servings as an appetizer Prep Time: 20 minutes Cook Time: 25 minutes

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