Page 8 - ClubLife Weekly 030122
P. 8
CHEF'S
CHEF'S
CORNER
CORNER
Oysters Rockefeller
Ingredients How To
-12 oysters 1. In a large skillet over medium heat, melt the
butter.
-4 tablespoons, unsalted butter 2. Add the breadcrumbs and sauté until they are
-¼ cup panko breadcrumbs just a tiny bit golden, about two minutes.
-½ cup finely chopped baby 3. Stir in the spinach, parsley, shallot and garlic.
Cook until fragrant, about one minute.
4.
spinach 5. Remove from the heat and stir in a small pinch of
salt.
-½ cup finely chopped parsley, 6. Heat the broiler to high.
leaves and tender stems 7. Fill a baking pan with a 1/2-inch layer of salt or
-½ large shallot, finely chopped line the pan with crumbled up foil (to steady the
oysters so the juices don’t spill).
-1 garlic clove, finely grated 8. Lay the oysters on top of the salt or foil.
-1 lemon 9. Spoon about 1/2 tablespoon of the sauce mixture
on top of the oysters.
10. Broil until just golden, one to three minutes.
11. Serve hot, with a squeeze of lemon on top, if you
like.
