Oysters Rockefeller
DESCRIPTION
Celebrate the holiday season in style with a unique take on a classic appetizer. These savory oysters feature California walnuts and sambuca liqueur.
Total Time
Prep Time
15 Mins
Cook Time
15 Mins
Total Time
30 Mins
Nutrition
Calories
340
Total Fat
17
Polyunsaturated Fat
5
Cholesterol
125
Sodium
330
Carbohydrates
20
Dietary Fiber
1
Protein
24
Ingredients
- 1/4 cup panko breadcrumbs
- 1/4 cup California walnut pieces, toasted
- 1/2 cup Parmesan cheese, grated
- 4 tablespoons butter
- 2 cloves garlic, minced>
- 1 shallot, minced
- 2 cups spinach
- 2 tablespoons sambuca or anise liqueur
- 24 oysters, shucked
- Red pepper sauce
- Lemon
- Rock salt (optional)
Preparation
- Toasting Walnuts: In large, dry skillet over medium-high heat, toast walnuts, stirring occasionally, until lightly brown, about 1 to 2 minutes.
- Preheat oven to 400°F.
- Walnut/Panko Mixture: Combine panko, walnuts and Parmesan in a small bowl; set aside.
- In a small frying pan, heat butter over medium-low heat. Add garlic and sauté. Spoon out 2 tablespoons and stir into the walnut/panko mixture.
- Add shallot, spinach and anise liqueur to frying pan and sauté on high heat until spinach is wilted, about 3 minutes; remove and let cool slightly.
- On a rimmed baking sheet, space oysters evenly. Top with 3 to 4 spinach leaves, a few drops of red pepper sauce and 2 teaspoons walnut/panko mixture.
- Bake for 7 to 10 minutes or until light golden brown.
- Serve immediately with lemon wedges on a bed of rock salt.