Oysters Rockefeller

Method

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1. Heat the oven to 230°C / 450°F. Spread the rock salt over a large baking tray and settle the oysters in their shells into the salt so they sit level.

   Mark done

2. Melt the butter in a large frying pan over medium heat. Cook the spring onions and garlic for 2 minutes. Add the spinach a handful at a time and cook for 2 to 3 minutes, until wilted. Stir in the parsley.

   Mark done Start 2 min timer

3. Tip the mixture into a sieve, press out as much liquid as you can and chop it finely. Return to a bowl and stir in the Pernod, hot sauce, panko, parmesan and salt.

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4. Spoon a heaped teaspoon of the topping onto each oyster and spread it to cover.

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5. Bake for 8 to 10 minutes, until the topping is golden and the edges of the oysters have curled.

   Mark done Start 8 min timer

6. Serve at once on the tray of rock salt with lemon wedges.

   Mark done

Chef’s Tips

• Squeeze the spinach dry. Wet greens water down the oysters.
• Do not over-bake. Oysters toughen quickly, and 8 minutes is enough.
• Nestle the shells in rock salt so they stay level and hold in their juices.

Common Substitutions & Variations

• Panko gives the crunchiest crust here, but ordinary dried breadcrumbs will still fry crisp if that's what's in the cupboard.
• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Champagne
• Crusty bread
• A crisp white wine

Storage & Reheating

Best eaten straight from the oven. Assemble up to 2 hours ahead and keep the oysters in the fridge.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.