Ready for romance? This rich take on Oysters Rockefeller makes for the perfect Valentine’s Day appetizer. In addition to classic components like spinach, Grana Padano, and Pernod, up the ante with a few drops of truffle oil and take your taste buds on a romantic escape!
Ingredients
12 Blue Point Oysters
1 tablespoon La Tourangelle White Truffle-Infused Oil
4 cloves garlic, minced
1/4 cup butter
1 1/2 cups spinach, coarsely chopped
1 ounce Pernod
1/2 cup panko breadcrumbs
1/4 cup grated Grana Padano
1/4 tablespoon cayenne
Salt and pepper to taste
Directions
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Rinse your fresh oysters under cold water.
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Carefully, shuck each oyster (see shucking instructions).
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Place the open oysters on a sheet pan in the refrigerator.
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Preheat the oven to 425° F.
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In a large saute pan, melt the butter. Set aside half of it in a small ramekin.
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Sauté three of the minced garlic cloves in the remaining butter until fragrant before adding the spinach and a bit of salt.
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Add the Pernod and cook until most of the liquid is gone. Remove the skillet from heat and set aside.
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Pour the panko breadcrumbs in a separate bowl. Add the remaining minced garlic, the butter that was set aside prior, and the Grana Padano. Stir well and set aside.
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Blend the spinach in a food processor until smooth. Set the purée aside.
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Remove your oysters from the fridge and spoon a little spinach purée on top of each one before topping with the panko mixture.
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Bake in the oven for 8 minutes.
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Sprinkle a touch of cayenne for a warming effect before garnishing with a few drops of truffle oil.
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Enjoy!
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