Mad Men Oysters Rockefeller

December 12, 2024

45

medium

4

  1. Prepare the Baking Tins:
    • Preheat the oven to 450°F (230°C).
    • Fill 4 pie or cake tins (or a baking dish large enough to hold the oysters) with rock salt, using just enough to keep the oysters from rocking back and forth—about half full.
    • Place the tins in the oven to warm briefly.
  2. Prepare the Topping:
    • In a heavy skillet, melt 4 tablespoons of butter over medium heat.
    • Add shallots, celery, and parsley, sautéing for 5-7 minutes, until softened.
    • Add spinach and cook until wilted, about 1 minute.
  3. Blend the Mixture:
    • Transfer the spinach mixture into a blender.
    • Add the remaining butter, bread crumbs, Worcestershire sauce, salt, pepper, and Pernod or Anisette.
    • Blend at medium speed for about 1 minute, until smooth and well combined.
  4. Assemble the Oysters:
    • Remove the warmed tins from the oven.
    • Carefully place each oyster into the tins, ensuring they’re securely embedded in the hot salt.
    • Top each oyster with about 1 teaspoon to 1 tablespoon of the spinach mixture, depending on the oyster’s size.
  5. Bake and Serve:
    • Return the tins to the oven and bake for about 4 minutes, or until the butter is melted and the spinach topping is lightly browned on top.
    • Serve the oysters directly in the tin for an elegant presentation.

 

Reviews

Ingredients:

Adjust Servings
0.33333334cup bread crumbs soft
1pinch cayenne pepper
1small stalk celery minced
0.25cup parsley fresh, minced
24 oysters (or 3-4 dozen small)
4servings sprinkling of pepper black, freshly ground
2tablespoons pernod
4servings rock salt
0.5teaspoon salt
0.25cup shallots minced
2cups spinach fresh, coarsely chopped
175g butter unsalted, softened
1drops worcestershire sauce

Directions

1.
Prepare the Baking Tins
1. Preheat the oven to 450°F (230°C). | 2. Fill 4 pie or cake tins (or a baking dish large enough to hold the oysters) with rock salt, using just enough to keep the oysters from rocking back and forth—about half full. | 3. Place the tins in the oven to warm briefly.
Mark as complete
2.
Prepare the Topping
1. In a heavy skillet, melt 4 tablespoons of butter over medium heat. | 2. Add shallots, celery, and parsley, sautéing for 5-7 minutes, until softened. | 3. Add spinach and cook until wilted, about 1 minute.
Mark as complete
3.
Blend the Mixture
1. Transfer the spinach mixture into a blender. | 2. Add the remaining butter, bread crumbs, Worcestershire sauce, salt, pepper, and Pernod or Anisette. | 3. Blend at medium speed for about 1 minute, until smooth and well combined.
Mark as complete
4.
Assemble the Oysters
1. Remove the warmed tins from the oven. | 2. Carefully place each oyster into the tins, ensuring they’re securely embedded in the hot salt. | 3. Top each oyster with about 1 teaspoon to 1 tablespoon of the spinach mixture, depending on the oyster's size.
Mark as complete
5.
Bake and Serve
1. Return the tins to the oven and bake for about 4 minutes, or until the butter is melted and the spinach topping is lightly browned on top. | 2. Serve the oysters directly in the tin for an elegant presentation.
Mark as complete

Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.

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