Oysters Vineyard Rockefeller Recipe
Oysters Vineyard with Spinach or Kale or Nettles or…
Oysters Vineyard--inspired by the classic Rockefeller- begin with sauteed spinach or kale or nettles, of course depending on what you have at hand!
Ingredients:
4 tablespoons unsalted butter or olive oil
2 garlic cloves, minced
1 medium shallot, minced
3 cups well chopped fresh spinach, kale or nettles
¼ cup minced fennel
⅛ cup Pernod or ground anise
6 tablespoons olive oil
¼ cup grated Parmesan or grated gruyere another med swiss type cheese
2 dozen oysters, shucked
TO SERVE:
Lemon wedges, for garnish
Pink peppercorns crushed with your fingers
(of course this is optional- but super festive)
Melt the butter or in a skillet. Sauté the garlic, fennel, and shallots until cooked through. Add the greens of choice (spinach, kale or nettles), cook for 3 minutes until the greens wilt. Deglaze the pan with Pernod. Allow the mixture to cook down for a few minutes. Remove from the heat season OPTIONAL: Blend to smooth vegetable mixture prior to topping the Oysters. Spoon 1 teaspoon of the mixture on each oyster followed by 6 or 7 shreds of a Swiss type cheese. Bake in a preheated 450 degree F oven for 10 to 15 minutes until golden. Serve with lemon wedges and a crush of pink peppercorns