Ingredients:

  • 36 fresh oysters, shucked, liquor reserved
  • Rock salt (for baking)
  • 4 tablespoons unsalted butter
  • 1/2 cup finely chopped shallots
  • 2 cloves garlic, minced
  • 1/2 cup packed fresh spinach leaves, finely chopped
  • 1/4 cup packed fresh parsley leaves, finely chopped
  • 1/4 cup packed fresh celery leaves, finely chopped
  • 2 tablespoons Pernod or other anise-flavored liqueur
  • 1/4 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • Salt and freshly ground black pepper to taste
  • Lemon wedges (optional garnish)

Instructions:

  1. Shuck the oysters, being careful to reserve the oyster liquor. Set aside.
  2. Melt butter in a saucepan over medium heat.
  3. Add shallots and garlic, and sauté until softened (but not browned).
  4. Add spinach, parsley, and celery leaves. Cook until wilted.
  5. Deglaze the pan with Pernod, scraping up any browned bits from the bottom.
  6. Stir in heavy cream and Parmesan cheese. Season with salt and pepper.
  7. Simmer for a few minutes until the sauce thickens slightly.
  8. (Optional) Blend the sauce briefly in a food processor or blender for a smoother texture.
  9. Preheat oven to 450°F (232°C).
  10. Spread a layer of rock salt on a baking sheet.
  11. Arrange the oyster shells on the rock salt, ensuring they are stable.
  12. Spoon a generous amount of Rockefeller sauce over each oyster.
  13. Bake for 12-15 minutes, or until the sauce is bubbly and lightly browned.
  14. Remove from oven and serve immediately with lemon wedges.