Given today is Sunday, and I am still feeling a bit inspired by the exquisite flavors of yesterday’s food sampling. I wanted to bring you an oysters Rockefeller recipe that is a perfect appetizer to your brunch and or lunch. Regardless of you choosing to enjoy these for brunch, lunch or dinner. You can never go wrong with eating these delicious morsels. Today’s recipe comes for renowned chef and TV personality Tyler Florence. I made a few modifications to the recipe so if you want the original be sure to click the link at the bottom of the recipe.
Ingredients
- 4 tablespoons unsalted butter
- 2 garlic cloves, minced
- 1/3 cup bread crumbs, Panko preferred
- 2 shallots, chopped
- 2 cups chopped fresh spinach
- 1/4 cup White wine (chardonay is good per the acidity)
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1/4 cup grated Parmesan
- 1 tablespoon chopped chervil or parsley
- 2 dozen oysters, on the half shell
- Rock salt
- Lemon wedges, for garnish
Directions
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Melt butter in a skillet. Saute the garlic for 2 minutes to infuse the butter. Place the bread crumbs in a mixing bowl and add half the garlic butter, set aside.
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To the remaining garlic butter in the skillet, add shallots and spinach, cook for 3 minutes until the spinach wilts. Deglaze the pan with white wine. Season with salt and pepper. Allow the mixture to cook down for a few minutes.
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Finish off the bread crumbs by mixing in olive oil, Parmesan and chervil, season with salt and pepper. Spoon 1 heaping teaspoon of the spinach mixture on each oyster followed by a spoonful of the bread crumb mixture.
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Sprinkle a baking pan amply with rock salt. Arrange the oysters in the salt to steady them. Bake in a preheated 450 degree F oven for 10 to 15 minutes until golden.
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Serve with lemon wedges.
Recipe source: Tyler Florence-Food Network
Photo source: @jenuinelyme
