Ingredients:

  • 12 large Fresh Oysters (East Coast varieties work well)
  • 2 cups Rock Salt (or Coarse Kosher Salt)
  • 1 stick (4 oz) Unsalted Butter, divided
  • 1 Tbsp Shallot, finely minced
  • 1 clove Garlic, minced
  • 1 Tbsp Celery Stalk, very finely minced
  • 4 oz Fresh Spinach, blanched and squeezed dry
  • 1/4 cup Fresh Parsley (flat-leaf), chopped
  • 1 Tbsp Fresh Chives, chopped
  • 1 tsp Pernod or Absinthe (the essential anise liquor)
  • 3-4 dashes Hot Sauce (e.g., Tabasco), to taste
  • Fine Sea Salt & Freshly Ground Black Pepper, To taste
  • 1 tsp Lemon Juice, freshly squeezed
  • 2 Tbsp Panko Breadcrumbs (or fine dry breadcrumbs)
  • 2 Tbsp Freshly Grated Parmesan or Grana Padano

Instructions:

  1. Preheat the oven to 450°F (230°C) or set the broiler to High. Spread the rock salt evenly onto a baking sheet; this stabilizes the oyster shells.
  2. Scrub the oysters under cold running water to remove any mud or grit.
  3. Using a clean towel for grip, shuck the oysters safely. Insert the oyster knife into the hinge, twist gently to pry open, and slice the adductor muscle away from the top shell. Discard the top shell.
  4. Gently scrape the oyster meat from the bottom shell to loosen it, but leave the oyster resting in its deep shell. Drain off any excess liquid/brine.
  5. Place the shucked oysters securely into the prepared salt bed on the baking sheet.
  6. Melt 1 Tbsp of the butter in a skillet over medium heat. Add the minced shallot, garlic, and celery. Sauté gently until softened but not browned (about 3 minutes).
  7. Add the blanched and thoroughly squeezed dry spinach, along with the parsley and chives, to the skillet. Cook for 1 minute until fragrant.
  8. Transfer the green mixture to a bowl. Add the remaining softened butter (3 oz), Pernod/Absinthe, hot sauce, lemon juice, salt, and pepper. Mix vigorously until the Rockefeller mixture is thoroughly combined and smooth.
  9. Place a generous dollop (about 1.5 Tbsp) of the Rockefeller mixture onto each oyster.
  10. Sprinkle the topping evenly with the Panko breadcrumbs and grated Parmesan cheese.
  11. Bake Method: Bake at 450°F (230°C) for 8-10 minutes until the topping is melted and bubbling. Broil Method: Broil on High for 3-5 minutes until the crust is golden brown (watch closely to prevent burning).
  12. Remove from the oven and serve instantly, preferably right on the salt bed platter, with plenty of fresh lemon wedges.