Oysters Rockefeller

Oysters Rockefeller 

Ingredients:

24 oysters, on the half shell

4 tbs unsalted butter

1/2 cup shallots, finely chopped

1/4 cup Pernod liqueur

2 tsp Cape Cod Salt Works Lemon Pepper Dill Sea Salt, plus more for finishing

1 (9-ounce) package frozen creamed spinach, defrosted and drained

1/2 cup grated Parmesan cheese

1/2 cup grated Gruyère cheese

2 tbs Lighthouse Keeper’s Habanero Hot Sauce 

Lemons for garnish

Instructions:

Preheat the oven to 450 degrees F.

Cover a sheet pan with aluminum foil. Nestle the oysters on the foil in one layer, making sure their juices stay in the shells.

In a skillet over med heat, melt butter, add shallots and sauté for 5 to 6 minutes, until they begin to brown. Add Pernod, and lemon pepper dill sea salt, and cook for 2 to 3 minutes to reduce liquid. Stir in spinach and cook for 2 minutes, until the liquid is absorbed.

 Spoon about 1/2 tablespoon of the spinach mixture atop each oyster. Sprinkle the oysters evenly with the cheeses. 

Bake for 6 to 8 minutes, until the spinach is hot, and the cheese is melted. The oysters should be warm but not cooked through. Sprinkle with lemon pepper dill sea salt, lemon juice and a dash of habanero hot sauce if desired and serve hot.