Directions:
1. Preheat the Oven: Preheat your oven to 450°F (230°C).
2. Prepare the Baking Sheet: Arrange the shucked oysters on a baking sheet, nestled in their half shells. If needed, use crumpled foil to help keep the oysters level.
3. Cook the Shallots and Garlic: In a large skillet, melt the butter over medium heat. Add the finely chopped shallots and minced garlic, cooking until they are soft and fragrant, about 3-4 minutes.
4. Add the Spinach: Stir in the finely chopped spinach and cook until wilted, about 2 minutes.
5. Make the Cream Mixture: Pour in the heavy cream and Pernod (if using), cooking until the mixture thickens slightly. Stir in the grated Parmesan cheese and cook until melted and well combined. Season with salt and pepper to taste.
6. Top the Oysters: Spoon the spinach mixture evenly over each oyster. Sprinkle with breadcrumbs on top.
7. Bake the Oysters: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the topping is golden brown and the oysters are cooked through.
8. Serve: Remove from the oven and let cool slightly. Serve with lemon wedges on the side.
Prep Time:
20 minutes
Total Time:
35 minutes
Calories:
150 kcal per serving
Servings:
4
