lunch · everyday
Oysters Rockefeller
Oysters on the half shell baked under a bright, buttery spinach and herb topping with breadcrumbs and a splash of anise liqueur.
- Time
- 40min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains milk, wheat and molluscs.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Oven.
Helpful, not essential: Blender or food processor.
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Method
-
1
Heat the oven to 230°C (450°F). Set the oysters on a bed of rock salt.
-
2
Melt the butter, soften the shallots and garlic, add the spinach and herbs until wilted, then the Pernod. Blend or chop finely, then stir in the breadcrumbs and Parmesan.
-
3
Spoon a little topping over each oyster.
-
4
Bake 8-10 minutes until bubbling and browned. Serve with hot sauce and lemon.
