How To Make Arnaud’s Oysters Rockefeller Recipe
A classic New Orleans dish of oysters baked in a rich sauce of spinach, herbs, and breadcrumbs.
Serves:
Ingredients
- 12 large oysters, shucked
- 6 tbsp butter
- 1/2 cup chopped shallots
- 1 cup chopped spinach
- 1/4 cup chopped parsley
- 1 tbsp chopped garlic
- 1/4 cup Pernod (or other anise-flavored liqueur)
- 1 cup Panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- Salt
- Freshly ground black pepper
- Lemon wedges, for serving
Instructions
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Preheat the oven to 450 degrees F.
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In a large skillet, melt the butter over medium heat. Add the shallots and cook until softened, about 3 minutes.
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Add the spinach, parsley, and garlic to the skillet. Cook until the spinach is wilted, about 3 minutes.
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Stir in the Pernod and cook until the liquid is reduced by half, about 3 minutes.
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Stir in the breadcrumbs and Parmesan cheese until well combined.
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Season the mixture with salt and pepper to taste.
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Arrange the oysters in a baking dish. Top each oyster with a generous dollop of the spinach mixture.
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Bake the oysters for 7 to 10 minutes, until the topping is golden brown and the oysters are heated through.
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Serve immediately with lemon wedges.
Nutrition
- Calories : 440kcal
- Total Fat : 26g
- Saturated Fat : 15g
- Cholesterol : 174mg
- Sodium : 725mg
- Total Carbohydrates : 25g
- Dietary Fiber : 2g
- Sugar : 2g
- Protein : 25g
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