Classic Oysters Rockefeller
A bed of rock salt stabilizes the oysters in the oven to retain all their juices. If you don’t have rock salt, you can use course kosher salt.
24 oysters, shucked on the half shell
2 T butter
1 1/2 cups cooked spinach, well drained
1/3 c fresh breadcrumbs
1/4 cup chopped green onions
2 slices cooked, crumbled bacon
1 T chopped fresh parsley
1/2 teaspoon sea salt
dash of Tabasco
2 T extra virgin olive oil
1 t Pernod or other anise-flavored liquer (or fennel pollen)
rock salt for the baking sheet
Preheat oven to 450º.
Using a food processor, chop the spinach, breadcrumbs, green onions, bacon and parsley, then blend in the butter. Add the remaining ingredients and pulse until finely chopped but NOT puréed.
Layer the oysters in their half shells on a pan with rock salt to hold them upright. Spoon some of the spinach mixture over each oyster and bake 10 minutes until cooked through. In the last minute or so, flip on the broiler and broil until brown on top. Serve hot!