Oysters Rockefeller

Photo by Noel Barnhurst

Ingredients

1 teaspoon hot pepper sauce
24 fresh oysters, shucked, shells reserved
¼ cup freshly grated Parmesan cheese
1 garlic clove
2 cups fresh spinach
1 bunch watercress
½ cup green onions
+ 5 more ingredients
- ¾ cup unsalted butter
- 1 pound rock salt
- ½ cup dry breadcrumbs
- 2 tablespoons Pernod or other anise-flavored liqueur
- 1 teaspoon fennel seeds

Position rack in top third of oven and preheat to 450°F. Finely chop garlic in processor. Add spinach, watercress and green onions to garlic. Process, using on/off turns, until mixture is finely chopped. Transfer mixture to medium bowl. Combine butter, breadcrumbs, Pernod, fennel and hot sauce in...

View full recipe at Epicurious

Comments

Variations on Oysters Rockefeller

- 3 tablespoons scallion greens
- 3 bacon slices
- 10 cups kosher salt
- 3 tablespoons fresh bread crumbs (preferably from a day-old baguette)
- +7 other ingredients
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- 1/8 to 1/4 teaspoon hot sauce
- 1/4 teaspoon salt
- 1/4 cup chopped green onions
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- 2 tablespoons Pernod or Kirschwasser
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- 1/2 cup heavy sour cream
- 1/2 teaspoon garlic
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- black pepper
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- 8 slices bacon, cooked and crumbled
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- 1 small head of Boston lettuce
- 1/2 cup fresh parsley leaves
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