Oysters Rockefeller Recipe

This excellent recipe is by Adam Colquhoun of Toronto's Oyster Boy.

2 dozen oysters, shucked and left in half-shell
6 bags fresh spinach, washed and chopped finely
2 medium onions, finely chopped
2 cups velouté or béchamel sauce
4 tbsp pastis (anise-flavoured liqueur)
3 cloves garlic, finely minced
Bread crumbs
Canola oil
Rock salt


Step 1: Preheat oven to 375ºF.

Step 2: Sauté the spinach, onion and garlic in oil.

Step 3: Add the velouté and Pernod, mixing constantly.

Step 4: Slowly add breadcrumbs until firm.

Step 5: Top oysters with mixture and bake on a bed of rock salt until heated through, about 15 minutes.

Makes 2 dozen oysters


Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>