» Hog Island Oysters Rockefeller

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Fresh, bright green spinach enveloped in herbs and cream are a classic and winning combination with oysters.

The Rockefeller sauce can be made up to two days in advance, keep refrigerated.

Finely chop the spinach & shallots in a food processor
Melt butter in a skillet.
Place the Panko or breadcrumbs in a mixing bowl and add half the melted butter, mix and set aside.
With the remaining butter in the skillet add shallots and spinach, cook for 3 minutes until the spinach wilts.
Deglaze the pan with Pernod and season with salt, pepper and a dash of red pepper flake.
Add cream and allow mixture to cook down, 2 minutes.
The Rockefeller sauce can be made up to two days in advance, keep refrigerated.
TO COOK THE OYSTERS....
Place oven rack on second to top rung. and preheat oven to 400˚F
Rinse oysters in the shell; discard any open shelled oysters. Shuck oysters, remove top shell and loosen muscle from bottom shell.
Keep oyster meat and liquor in the bottom shell and set aside on a clean baking sheet or plate.
Working quickly, spoon 1 heaping teaspoon of the spinach mixture on each oyster followed by a sprinkle of the breadcrumb mixture. When all oysters are topped, place in the oven.
Bake for 5 minutes until the sauce begins to bubble then finish under the broiler for 1 minute, just to brown bread crumbs.
Serve on a platter over warm rock salt with a lemon wedge garnish and oyster forks or toothpicks for eating.