The “Perfect” Lasagna
The Garden Galette
Block Party Blackberry Pie
Chicken Pot Pie
Bananas Foster Flambé
2 dozen oysters
5 tablespoons (2.5 ounces) unsalted butter (70g)
1 large clove garlic, minced
5 ounces fresh spinach, roughly chopped (140g)
½ cup roughly chopped Italian parsley (25g)
Kosher salt and freshly ground black pepper
2 tablespoons panko breadcrumbs (12g), plus extra for topping
¼ cup freshly grated parmesan (30g)
Zest from one lemon, plus 1 tablespoon (15g) of juice
2 dozen East Coast oysters, like Fanny Bay, shucked and on the half shell
Lemon wedges and hot sauce, for serving
Melt the butter in a large skillet over medium heat.
Add the garlic and cook for one minute.
Add the spinach and parsley and continue cooking over medium heat, stirring occasionally, until the spinach wilts, about 3 minutes.
Season with salt and pepper, remove from heat, and let cool for 10 minutes.
Stir in the panko, parmesan, lemon zest, and juice. Taste and add more salt, if needed.
Heat the oven to 425°F.
Spread a thick layer of rock salt in the bottom of a rimmed baking dish. Nestle the oysters into the salt to steady them.
Top each oyster with 1 heaping teaspoon of the spinach mixture, then sprinkle more panko on top.
Bake for 10-12 minutes, until golden brown and the juices bubble up. Serve with lemon wedges and hot sauce.
Note: We like to call this classic Oyster Rockefeller recipe Oysters Zott, for obvious reasons. You can ask the fishmonger to shuck the oysters for you, just be sure to save the shells.
Now, let's begin,
Download recipe here
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