Oysters Rockerfeller

For The Oysters:

4 tbsp unsalted butter

2 cloves garlic, minces

⅓ cup panko

2 shallots, chopped

2 cups fresh spinach, chopped

¼ cup pernod

salt and pepper to taste

dash of red pepper sauce

2 tbsp olive oil

¼ cup grated parmesan cheese

1 tbsp chopped chevril or parsley

24 oysters on the half shell

rock salt

lemon wedges

Mignonette Sauce:

¾ cup champagne vinegar

2 shallots, minces

2 tbsp cracked black peppercorns

1 tbsp chopped chervil

For the Oysters:

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 3 minutes until the spinach wilts. Deglaze the pan with Pernod. Season 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 1 heaping teaspoon of the spinach mixture 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.

For the Sauce:

In a small bowl whisk together all ingredients. Cover and chill 1 hour before serving with oysters. Yield: 3/4 cup

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Oysters Rockerfeller