Oysters Rockefeller
 
Makes 12
Ingredients
  • 1 cup fresh spinach
  • 1 cup fresh arugula
  • 2 cloves garlic, minced
  • ¼ cup finely diced yellow onion
  • ¼ cup thinly sliced green onion
  • 6 tablespoons unsalted butter, softened
  • ¼ cup panko (Japanese bread crumbs)
  • 1½ teaspoons water
  • 1 teaspoon hot sauce
  • ½ teaspoon kosher salt
  • ½ teaspoon ground fennel
  • Coarse kosher salt or rock salt
  • 12 fresh oysters on half shell
  • ¼ cup freshly grated Parmesan cheese
  • Lemon wedges, to serve
Instructions
  1. Preheat oven to 450°.
  2. In the work bowl of a food processor, pulse together spinach, arugula, garlic, and all onion until finely chopped. Add butter, bread crumbs, 1½ teaspoons water, hot sauce, kosher salt, and fennel; pulse until well combined. Cover and refrigerate for 1 hour.
  3. In the bottom of a 14-inch cast-iron skillet, add coarse kosher salt or rock salt to a depth of ½ inch. Nestle oysters on half shell in salt. Top each with about 1 tablespoon butter mixture; sprinkle with cheese.
  4. Bake until hot and bubbly, about 8 minutes. Serve immediately with lemon.
Recipe by Louisiana Cookin' at https://louisianacookin.com/oysters-rockefeller/