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Holiday Oysters Rockefeller

Oysters Rockefeller is a very popular East Coast holiday dish. While the traditional recipe is fantastic, I made a few adjustments to add a little more flavor. I like to sauté the shallots before adding them to the food processor to give them a deeper flavor. I also like to add a pinch of parmesan cheese because it crisps up nicely and gives the dish some texture. I'll add in a sliver of chopped pimento for the bight red color. You’ll notice that I have omitted salt. You can add ¼ teaspoon salt, but I have found that the recipe doesn’t need it.

  • In a food processor combine the shallots, bacon, spinach, thyme, and parsley and pulse until chopped.
  • In a large skillet over medium-low heat, melt the butter and stir in the Worcestershire and chopped shallot mixture.
  • When everything is well coated let it cook for about 15 minutes stirring occasionally.
  • About 7 minutes into cooking the mixture, preheat the oven to 425 degrees.
  • Once the shallot/spinach mixture is done and the oven is ready, take the skillet off the heat and mix in the Pernod, Parmesan cheese, and optional pimento.
  • The shallot/spinach mixture should be well combined.
  • To assemble the oysters rockefeller, place the shucked oysters on a sheet pan with a lip should juices run over the shells.
  • Evenly divide up the mixture among the oysters.
  • Once all the oysters are covered with the mixture, evenly divide up any leftover liquid.
  • Next sprinkle each with panko so it is lightly coated.
  • Place the oysters into the oven to bake for about 10 minutes.
  • The oysters are done when the panko turns golden and the parmesan is crispy.
  • Serve on a large platter with crusty sliced bread.
  • 2 medium shallots, peeled, end removed, and quartered
  • 2 slices of your favorite cooked bacon, cut into quarters
  • 1½ cups frozen chopped spinach, thawed and drained
  • 1 teaspoon thyme leaves
  • 1 tablespoon flat-leaf parsley leaves
  • 4 to 8 tablespoons unsalted butter, to taste
  • 1 tablespoon Worcestershire sauce
  • 1 ounce Pernod or anise-flavored liquor
  • 2 ounces roughly grated parmesan cheese
  • optional: 2 Tablespoons finely chopped red pimento
  • 18 oysters, cleaned and shucked to create oysters on a half shell
  • ½ cup Panko, plus more if needed
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