Oyster Rockefeller

Ingredients:

• 12 very fresh oysters
• 2 tablespoons (30 ml) butter
• 1 shallot, chopped
• ⅛ cup (30 ml) Pernod
• Salt and pepper
• ½ of a 9-ounce (255 g) package frozen creamed spinach, defrosted
• ¼ cup (60 ml) grated parmesan cheese
• ¼ cup (60 ml) grated gruyere cheese

Method:

1. Preheat the oven to 450 F (230 C).
2. Shuck oysters
3. Crinkle aluminum foil deeply on a sheet pan so it will hold the oysters level in the shells without tipping over. Nestle the oysters on the foil in one layer, making sure their juices stay in the shells.
4. Melt the butter over medium heat in a small sauté pan. Add the shallots and sauté for 5 to 6 minutes, until tender and beginning to brown.
5. Add the Pernod, season with salt and pepper, and cook for 2 to 3 minutes to reduce the liquid.
6. Stir in the spinach and cook for 2 minutes, until the liquid is absorbed.
7. Place 1/2 tablespoon (7.5 ml) of the spinach mixture on each oyster. Sprinkle the oysters evenly with the Parmesan and Gruyère. Bake for 6 to 8 minutes, until the spinach is hot and the cheese is melted. The oysters should be warm but not cooked through.
8. Serve immediately hot on small plates with small forks.

All recipes for Eva’s B were developed and written by Chef Eva Bee.