Oven-Baked Oysters Rockefeller
Luxury snack: Oven-baked oysters à la Rockefeller with spicy spinach. The premium oysters are low in fat and provide high-quality protein.
Ingredients
- 300 g spinach
- 200 g celery stalks (2 sticks)
- 2 shallots
- 1 small garlic clove
- 2 tbsp olive oil
- 3 tbsp anisette (or fennel tea)
- 75 ml soy cream
- Salt
- Pepper
- 300 g sea salt
- 8 oysters
Instructions
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1.
Clean and thoroughly wash the spinach, then dry it.
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2.
Finely chop the spinach with a large knife.
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3.
Trim, wash, and de-stem the celery. Peel the shallots and garlic. Dice the celery and shallots into very fine cubes. Mince the garlic very finely.
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4.
Heat oil in a pan. Sauté the celery, shallots, and garlic over medium heat for 5-6 minutes until translucent.
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5.
Add the spinach and cook briefly with it.
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6.
Stir in anisette and soy cream, cooking for another 3 minutes while stirring. Season with salt and pepper. Remove from heat.
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7.
Spread the sea salt onto a baking sheet and smooth it out.
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8.
Rinse the oysters thoroughly under cold water. Discard any opened oysters. Fold a kitchen towel several times, placing one oyster on the towel with its round shell side down.
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9.
Hold the oyster with the towel (or use an oyster glove). Insert the tip of the oyster knife between the shells at the hinge and twist to slightly separate them. Then slide the knife along the upper inner shell edge into the oyster, cutting through the closing muscle and fully separating the shell halves, inspecting for any broken shell pieces. Repeat for remaining oysters.
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10.
Preheat the oven grill. Place the oysters on the sea salt bed and spread the spinach mixture evenly over each one. Grill under the very hot heat for 2-3 minutes until as close to the grill as possible. Serve immediately.
