Eggless Oysters Rockefeller
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Learn more →Ingredients
4 servings
For the oysters
- 24 fresh oysters, scrubbed
- 3 cups kosher salt or rock salt, for the pan
For the topping
- 4 tbsp unsalted butter
- 2 medium shallots, finely minced
- 3 cloves garlic, finely minced
- 5 oz fresh baby spinach
- ¼ cup fresh flat-leaf parsley leaves, packed
- 2 tbsp fresh tarragon leaves
- 2 tbsp pernod or dry vermouth
- ¼ cup fine dry breadcrumbs
- ¼ tsp cayenne pepper
- ½ tsp kosher salt
- ¼ tsp black pepper
- 2 tbsp finely grated parmesan
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Position an oven rack about 6 inches from the broiler element and preheat the broiler to high. Spread the kosher salt in an even layer across one or two rimmed baking sheets — the salt bed will hold the oysters level during cooking.
- 2
Shuck the oysters: grip each oyster flat-side up in a folded kitchen towel, insert an oyster knife into the hinge, and twist to pop the top shell free. Run the knife along the inside of the top shell to sever the adductor muscle, then discard the top shell. Slide the knife under the oyster to loosen it from the bottom shell, keeping as much of the natural liquor in the shell as possible. Nestle each bottom shell into the salt bed to keep it upright.
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