Classic Oysters Rockefeller
12 oysters, shucked
1 package frozen spinach
1 tablespoon butter
½ cup cream
¼ cup chopped shallot or onion
6 slices of bacon, cooked almost to doneness and diced
¼ cup freshly grated parmesan cheese
Pernot or anise extract
Preparing and Shucking Oysters
Wash and scrub the oysters in cold water. Watch the video below to learn how to shuck the oysters.
Oysters Rockefeller Directions
Preheat oven to 400°. Prepare spinach per instructions and drain well. Melt butter in a saute pan and add shallot or onions, cooking until translucent. Add cooked spinach and cream and stir to combine. To taste, add desired amount of Pernot or anise extract, being careful not to overpower flavor of mixture. Arrange shucked oysters on a bed of uncooked rice or beans on a baking sheet.
Using a slotted spoon, spread 1 tablespoon of spinach mixture to cover each oyster. Sprinkle with 1 teaspoon grated fresh parmesan cheese. Distribute bacon evenly over cheese.
Bake uncovered for 12 minutes or until bacon is done to your liking.