Grilled Oysters Rockefeller
February 7, 2012
It’s 6pm on February 14th and countless procrastinating men and women across the country are battling over the few remaining wilted flowers and cheap chocolates left on store shelves.
The good news is, that doesn’t have to be you this year! Over the next several days Grilling.com is rolling out a bunch of recipes that are sure to set your loved ones’ hearts on fire, beginning with a grilled spin on classic Oysters Rockefeller.
1 dozen oysters on the half shell
1 tbsp olive oil
2 cloves garlic, minced
2 shallots, minced
2 ounces pancetta, sliced in to thin strips
3 cups finely chopped fresh spinach
1/3 cup Pernod or anise flavored liquor
Salt and pepper to taste
1 cup Panko bread crumbs
1 tbsp chopped parsley
1/8 cup grated parmesan
½ tbsp smoked paprika
1/2 tsp cayenne
2 tbsp olive oil
Add oil to a medium sauté pan and heat on the grill over medium-high heat. Add the garlic and shallots and sauté for approximately 5 minutes until they begin to soften. Add pancetta, spinach and Pernod and cook until spinach has completely wilted, approximately 7-10 minutes. Remove from the heat, add salt and pepper to taste and set aside. In a small mixing bowl, blend together bread crumbs, parsley, parmesan, paprika, cayenne and oil.
Arrange oysters on a baking sheet and top each oyster with approximately one tablespoon of the spinach mixture followed by an even coating of the bread crumb mixture. Place the baking sheet on the grill, cover and allow the oysters to cook until golden brown, approximately 20 minutes. Remove, plate and serve immediately with lemon slices.
Clint Cantwell, Grilling.com Editor