Ingredients:

  • 24 large fresh oysters
  • 4 cups rock salt
  • 4 tbsp unsalted butter
  • 2 cloves garlic, minced
  • 2 shallots, finely minced
  • 2 cups fresh baby spinach, stems removed
  • 1/4 cup fresh parsley, chopped
  • 1 tbsp Pernod liqueur
  • 1/2 tsp celery salt
  • 1/4 tsp cayenne pepper
  • 1/2 cup panko breadcrumbs
  • 1/4 cup finely grated Parmesan cheese
  • 1 tbsp extra virgin olive oil
  • 1 tsp lemon zest

Instructions:

  1. Preheat your oven or broiler to 400°F (200°C). Fill a large rimmed baking sheet with a thick, even layer of rock salt to create a stable base for the shells.
  2. Scrub the oysters thoroughly. Using an oyster knife, shuck each oyster by popping the hinge and sliding the blade along the top shell. Discard the top shell and ensure the oyster muscle is detached from the bottom shell, keeping the natural liquor intact.
  3. In a small skillet over medium heat, melt the 4 tablespoons of butter. Sauté the minced shallots and garlic for 3 minutes until translucent. Add the spinach and parsley, tossing until just wilted.
  4. Transfer the wilted greens to a food processor. Add the Pernod, celery salt, and cayenne pepper. Pulse until a smooth, green emulsified sauce forms.
  5. In a separate bowl, toss the panko breadcrumbs, Parmesan cheese, olive oil, and lemon zest together until the crumbs are evenly coated with oil.
  6. Nestle the shucked oysters into the rock salt. Place a generous tablespoon of the spinach-butter mixture onto each oyster, then top with a layer of the breadcrumb mixture.
  7. Bake or broil for 8-10 minutes until the topping is golden brown and bubbling, and the oysters are plump.