Sydney Rock Oyster Rockefeller

Sydney Rock Oyster Rockefeller

INGREDIENTS:

  • 12 fresh Sydney rock oysters, shucked and on the half shell
  • 1 bunch spinach, finely chopped
  • 2 tablespoons unsalted butter
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1/4 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon Pernod (optional)
  • 2 tablespoons heavy cream
  • 1/2 teaspoon Worcestershire sauce
  • A pinch of cayenne pepper
  • Salt and black pepper to taste
  • Lemon wedges, for serving

INSTRUCTIONS:

  1. Prepare the Spinach Mixture:
    • In a large pan, melt the butter over medium heat.
    • Add the chopped onion and sauté until soft and translucent, about 5 minutes.
    • Add the minced garlic and cook for another minute.
    • Stir in the chopped spinach and cook until wilted, about 3-4 minutes.
    • Add the Pernod (if using), heavy cream, Worcestershire sauce, cayenne pepper, salt, and black pepper. Stir to combine.
    • Cook for another 2-3 minutes until the mixture is thickened slightly. Remove from heat.
  2. Prepare the Oysters:
    • Preheat your oven’s grill (broiler) to high.
    • Arrange the shucked oysters on a baking tray lined with rock salt (to keep them stable).
    • Spoon the spinach mixture evenly over each oyster.
  3. Top with Breadcrumbs and Cheese:
    • In a small bowl, mix the breadcrumbs and Parmesan cheese.
    • Sprinkle this mixture over the oysters.
  4. Grill the Oysters:
    • Place the baking tray under the grill for 5-7 minutes, or until the breadcrumbs are golden brown and crispy.
    • Keep a close eye to avoid burning.
  5. Serve:
    • Remove from the grill and let them cool slightly before serving.
    • Serve the oysters hot with lemon wedges on the side.
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