4 Tbs             Unsalted Butter

2                    Garlic Cloves, minced

1/3 cup          Bread Crumbs, Panko preferred

2                    Shallots, chopped

2 C                Fresh Spinach, chopped

1/4 C             Pernod

Dash             Red Pepper Sauce

2 Tbs            Olive Oil

1/4 C            Grated Parmesan

1 Tbs            Chopped Chervil or Parsley

Rock Salt

Lemon Wedges, for garnish

Salt and Pepper, to taste


Melt butter in a skillet. Saute the garlic for 2 minutes to infuse the butter. Place the bread crumbs in a mixing bowl and add half the garlic butter, set aside. To the remaining garlic butter in the skillet, add shallots and spinach, cook for 2 minutes until the spinach wilts. Deglaze the pan with Pernod. Seasons with salt and pepper, add a dash of red pepper sauce. Allow the mixture to cook down for a few minutes. Finish off the bread crumbs by mixing in olive oil, Parmesan and chervil, season with salt and pepper. Spoon one heaping teaspoon of the spinach mixuture on each oyster followed by a spoonful of the bread crumb mixture. Sprinkle a baking pan amply with rock salt. Arrange the oysters in the salt to steady them. Bake in a preheated 450 degree F oven for 10 to 15 minutes until golden. Serve with lemon wedges and red pepper sauce.

Go Back to All Recipes