Oysters Rockerfeller

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If you like oysters, you will love this unusual way of cooking them – it’s a classic American Recipe.

Serves 4


2 tablespoons butter
2 tablespoons olive oil
4 teaspoons shallots, finely chopped
1/2 fennel bulb, finely sliced
Coarse sea salt and freshly ground black pepper to taste
1 clove garlic, finely chopped
2 tablespoons Pernod
100g baby spinach leaves
24 oysters (ask the fishmonger to shuck them for you)
100g cheddar cheese
8 tablespoons breadcrumbs or Panko


1. Preheat the oven to 180C.

2. Heat half the butter and all the olive oil in a frying pan. Fry the shallots and fennel over a low heat until tender. Season and add the garlic and cook until fragrant. Add the Pernod, stir and cook for another minute or two. Add the baby spinach and cook over gentle heat until the spinach has wilted. Fold into the mixture in the pan.

3. Divide the spinach mixture over the oysters. Sprinkle over the Cheddar cheese and top with the breadcrumbs or Panko. Dot each oyster with a little butter. Bake for 7-8 minutes until the oysters are bubbling and the breadcrumbs are golden. Serve immediately.



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