OYSTERS ROCKEFELLER
24 pieces
Preheat the oven to 450°F. Shuck, leaving on the half shell:
- 24 medium oysters
Process in a food processor just until minced:
- One 10-ounce package frozen spinach, thawed and drained, or 1 ½ cups cooked spinach
- ⅓ cup fresh bread crumbs
- 3 green onions, chopped
- 2 tablespoons chopped parsley
- ½ teaspoon salt
- 4 drops hot pepper sauce
Add:
- 4 tablespoons (½ stick) butter, softened
- 1 tablespoon Pernod or anisette, or to taste
Process for 10 seconds more. Cover a baking sheet with:
- Kosher or coarse sea salt
Nestle the oysters in their half shells in the salt. Spoon 1 heaping teaspoon of the spinach mixture over each oyster. Bake until plumped, about 10 minutes. Turn the oven to broil to brown the tops, 2 minutes more.