Oysters Rockefeller

Baked oysters on the half shell topped with a rich buttery spinach-herb mixture and a kiss of anise liqueur.

Ingredients

• 24 fresh oysters on the half shell

Rock salt, for baking

• 1 stick (8 tablespoons) unsalted butter
• 1/2 cup finely chopped green onions
• 1/4 cup finely chopped celery
• 2 teaspoons minced garlic
• 1 pound fresh spinach, chopped
• 1/4 cup chopped fresh parsley
• 1/2 cup fine dry breadcrumbs
• 2 tablespoons Pernod or other anise liqueur
• 1 teaspoon Emeril’s Essence (Creole seasoning)
• 1/4 teaspoon salt
• 1/4 cup grated Parmesan cheese

Directions

1. Preheat the oven to 450 degrees F. Spread a layer of rock salt in two baking pans and nestle the oysters in their shells into the salt.
2. Melt the butter in a skillet over medium heat. Add the green onions, celery, and garlic and cook until soft, about 4 minutes.
3. Add the spinach and parsley and cook until wilted, about 3 minutes. Stir in the breadcrumbs, Pernod, Essence, and salt; cook 2 minutes until thickened.
4. Spoon a generous tablespoon of the spinach mixture over each oyster and sprinkle with Parmesan.
5. Bake until bubbly and lightly browned, about 10 minutes.
6. Serve hot, right in the shells.

Notes

Emeril Lagasse’s rendition of the New Orleans classic created at Antoine’s, kicked up with Essence.