A classic Oysters Rockefeller recipe featuring a rich spinach and cream sauce infused with sambuca, topped with Pecorino Romano cheese, then baked to perfection. Served on a bed of coarse sea salt to keep them stable and ready to impress.
Ingredients extracted via AI
Ingredients
buttered buttershallotgarlicsambucacooking creamspinachsaltblack pepperPecorino Romano cheeseoystersea salt
Procedure generated via AI
Melt the salted butter in a pan over low heat, taking care not to brown it.
Add the shallots and garlic and gently sauté until softened, without changing color.
Deglaze the pan with sambuca, allowing it to ignite and burn off the alcohol.
Pour in the cooking cream and reduce it by half until you achieve a creamy consistency.
Stir in the spinach, turn off the heat, and let it wilt gently to maintain its vibrant green color.
Season with salt and black pepper, then add the Pecorino Romano cheese, stirring until melted.
Transfer the sauce to an ice bath to stop the cooking and preserve the spinach’s bright color.
Prepare the oysters by holding each one with the hinge facing down, grasp the shells firmly, and carefully pry them open using leverage.
Detach the muscle holding the oyster to the shell and flip the shell over for serving.
Spoon about one tablespoon of the Rockefeller sauce onto each oyster.