Oysters Rockefeller with Innu Blend Recipe
Oysters Rockefeller with Innu Blend Recipe
Chef Peter
24 huîtres
15 minutes
8 minutes
Classic baked Oysters Rockefeller get a delicious twist with Innu Blend, spinach and cheese. An easy, impressive appetizer for your guests!
Ingrédients / Ingredients
- 24 fresh oysters
- 1 tbsp butter
- 2 shallots, chopped
- 2 garlic cloves, minced
- 1 oz Pernod
- 1 cup 35% cream
- 2 cups spinach
- 3 tbsp grated Reggiano cheese
- 1 tbsp Innu Blend
- 1 cup coarse salt
Instructions/ Directions
Sauté the shallot in butter for 1 minute. Add the garlic and cook for about 1 minute more, until the shallot is translucent and the garlic fragrant.
Deglaze with Pernod and reduce until almost dry.
Stir in the cream and simmer over medium heat until reduced by half.
Stir in the cheese and Innu Blend.
Remove from the heat, add the spinach and stir until wilted.
Refrigerate for 30 minutes while shucking the oysters.
Preheat the oven to 450°F.
Arrange the shucked oysters on a baking sheet covered with about ½ cm of coarse salt to hold them steady.
Spoon about 1 tbsp of the cheese and spinach mixture onto each oyster.
Add a little extra grated cheese to each oyster, if desired.
Bake for 7 minutes.
Sprinkle each oyster with a pinch of Innu Blend, let cool for a few minutes and serve.