Oysters Rockefeller style with nuts Recipe
Oysters Rockefeller style with nuts
Total time: 15 to 30 minutes

Preparation time: 10 minutes
Cooking time: 15 minutes

Difficulty: Easy
For 6 servings

- 60 ml / 1/4 cup panko (Japanese breadcrumbs) or any fine breadcrumbs
- 60 ml / 1/4 cup California walnut pieces
- 125 ml / 1/2 cup grated parmesan cheese
- 4 tbsp butter
- 2 cloves garlic, minced
- 1 shallot, minced
- 500 ml / 2 cups spinach
- 2 tbsp sambuca or anise liqueur
- 24 oysters, shucked (keep 24 shells)
- Red pepper sauce (optional)

- Lemon
- Rock salt (optional)

  1. In large, dry skillet over medium-high heat, toast walnuts, stirring occasionally, until lightly brown, about 1 to 2 minutes.
  2. Preheat oven to 200°C / 400°F.
  3. Combine panko, walnuts and parmesan in a small bowl; set aside.
  4. In a small frying pan, heat butter over medium-low heat. Add garlic and sauté. Spoon out half and stir into the walnut/panko mixture.
  5. Add shallot, spinach and anise liqueur to frying pan and sauté on high heat until spinach is wilted, about 3 minutes; remove and let cool slightly.

Assembly and cooking

  1. On a rimmed baking sheet, space oysters evenly. Top with 3 to 4 spinach leaves, a few drops of red pepper sauce (optional) and 2 tsp walnut/panko mixture.
  2. Bake for 7 to 10 minutes or until light golden brown.
  3. Serve immediately with lemon wedges on a bed of rock salt.
Nutritional values per serving (4 oysters)

About 197 cal, 8 g pro, 14 g fat (7 g sat. fat), 9 g carb, 1 g fibre, 47 mg chol, 296 mg sodium. %RDI: 12% calcium, 16% iron, 12% vit A, 8% vit C.

More recipe ideas

To learn more about California walnuts

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