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A classic New Orleans appetizer featuring fresh oysters baked on the half shell with a rich topping of spinach, butter, and breadcrumbs. Luxurious, savory, and perfect for a special occasion.
Preheat your oven to 425°F (220°C). Spread the rock salt in an even layer on a large baking sheet to create a stable bed for the oysters. If you haven't already, carefully shuck the oysters, reserving the liquid in the shell, and arrange them on the half shell on top of the rock salt.
In a medium skillet, melt the butter over medium heat. Add the minced shallots and garlic and cook until softened and fragrant, about 2-3 minutes. Add the chopped spinach and parsley and cook, stirring frequently, until the spinach has wilted completely, about 2 minutes. Remove the skillet from the heat and stir in the panko breadcrumbs, Pernod, Worcestershire sauce, hot sauce, salt, and black pepper until well combined.
Carefully spoon a generous amount of the spinach mixture onto each oyster, covering it completely. Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the topping is bubbly and lightly golden brown on top.
Serve immediately with fresh lemon wedges on the side for squeezing over the top.
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A classic New Orleans appetizer featuring fresh oysters baked on the half shell with a rich topping of spinach, butter, and breadcrumbs. Luxurious, savory, and perfect for a special occasion.
This cajun_creole recipe takes 32 minutes to prepare and yields 4 servings. At 287.73 calories per serving with 5.59g of protein, it's a moderately challenging recipe perfect for appetizer or dinner.
Use certified gluten-free panko breadcrumbs for the topping. Ensure your Worcestershire sauce is also gluten-free.
Replace the unsalted butter with a high-quality vegan butter or olive oil.
To save time, use pre-shucked oysters and frozen chopped spinach. Make sure to thaw the spinach and squeeze out all excess water before using.
For extra heat, add a finely minced jalapeño or serrano pepper along with the shallots, or simply increase the amount of hot sauce to your preference.