Servings: 12 oysters
Prep Time: 15 minutes
Cook Time: 10-12 minutes
Total Time: 30 minutes
Ingredients
12 fresh oysters, shucked
2 tbsp unsalted butter
2 cloves garlic, minced
1 shallot, finely chopped
2 cups fresh spinach, chopped
¼ cup heavy cream
¼ cup grated Parmesan cheese
½ cup breadcrumbs (panko for extra crunch)
1 tbsp chopped fresh parsley
½ tsp salt
½ tsp black pepper
¼ tsp cayenne pepper (optional, for a kick)
2 tbsp Pernod or dry white wine (optional, for classic flavor)
Lemon wedges, for serving
Instructions
1- Preheat oven to 450°F (230°C). Line a baking sheet with rock salt or crumpled foil to keep the oysters stable.
2- Sauté the Aromatics: In a skillet over medium heat, melt butter. Add garlic and shallot, cooking until fragrant, about 1 minute.
3- Cook the Spinach: Stir in the chopped spinach and cook until wilted, about 2 minutes.
4- Make the Sauce: Add heavy cream, Parmesan cheese, salt, black pepper, cayenne pepper, and Pernod or white wine (if using). Stir until thickened, about 1-2 minutes, then remove from heat.
5- Top the Oysters: Spoon the spinach mixture evenly over each oyster. Sprinkle breadcrumbs on top for a crispy finish.
6- Bake: Arrange the oysters on the prepared baking sheet and bake for 10-12 minutes, or until bubbly and golden brown.
7- Serve Hot: Garnish with fresh parsley and serve with lemon wedges.
8- Enjoy! Pair with a glass of white wine for the ultimate experience.
