Oysters Rockefeller

Oysters Rockefeller

Celebrate this holiday season in style with a unique take on a classic appetizer. These savoury oysters feature California walnuts and sambuca liqueur.

Ingredients

  • 1/4 cup panko (Japanese breadcrumbs)
  • 1/4 cup California walnut pieces, toasted       
  • 1/2 cup grated parmesan cheese
  • 4 tablespoons butter
  • cloves garlic, minced
  • shallot, minced
  • 2 cups spinach           
  • 2 tablespoons sambuca or anise liqueur       
  • 24 oysters, shucked
  • Red pepper sauce
  • Lemon
  • Rock salt (optional)

Directions

  1. Toasting Walnuts: In large, dry skillet over medium-high heat, toast walnuts, stirring occasionally, until lightly brown, about 1 to 2 minutes.
  2. Preheat oven to 400°F (200°C).
  3. Walnut/Panko Mixture: Combine panko, walnuts and parmesan in a small bowl; set aside.
  4. In a small frying pan, heat butter over medium-low heat. Add garlic and sauté. Spoon out 2 tablespoons (30 mL) and stir into the walnut/panko mixture.
  5. Add shallot, spinach and anise liqueur to frying pan and sauté on high heat until spinach is wilted, about 3 minutes; remove and let cool slightly.
  6. On a rimmed baking sheet, space oysters evenly. Top with 3 to 4 spinach leaves, a few drops of red pepper sauce and 2 teaspoons (10 mL) walnut/panko mixture.
  7. Bake for 7 to 10 minutes or until light golden brown.
  8. Serve immediately with lemon wedges on a bed of rock salt.