Oysters Rockefeller

Name: Oysters Rockefeller
Yield: Serves 4
Cuisine: Southern, American
Ingredients: 3 cups, rock salt; 12 , large oysters, well scrubbed (preferably Atlantic or Pacific oysters); 2 tablespoons, unsalted butter; 2 , large shallots, minced (about 1/4 cup); 1/4 teaspoon, salt; 1/8 teaspoon, ground black pepper; Pinch, hot red pepper flakes (optional); 2 medium, garlic cloves, minced; 5 ounces, baby spinach (5 cups loosely packed); 1 slice, high-quality white sandwich bread, such as Pepperidge Farm, crusts removed, torn into 4 pieces; 1/4 cup, loosely packed fresh parsley leaves; 2 tablespoons, Pernod; 2 tablespoons, grated Gruyére cheese; 1 , lemon, cut into wedges

Main Courses
Southern
American
Fish & Seafood

Oysters Rockefeller, which were first served at Antoine’s restaurant in New Orleans in 1899, can be a refined affair or a dense disaster. We set out to develop a recipe that would live up to its elegant namesake.

SERVES 4

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