Ingredients
2 cloves garlic
1 c. tightly packed fresh spinach
1/2 c. roughly chopped green onions
1/2 c. roughly chopped parsley, leaves and stems
2 tsp. lemon juice
1/2 c. (1 stick) butter, softened
2 tbsp. Pernod or other anise-flavored liqueur
3/4 c. panko bread crumbs
1/4 c. freshly grated Parmesan
1 tbsp. extra-virgin olive oil
1 lb. coarse salt, for baking
24 fresh oysters, shucked, shells reserved
Lemon wedges, for serving
Preparation
Step 1Position rack in top third of oven and preheat to 450°. Add garlic, spinach, green onions, parsley, lemon juice, butter, and Pernod to a food processor and pulse until finely chopped. Step 2In a medium bowl combine, panko, Parmesan, and oil. Step 3Sprinkle coarse salt over large baking sheet to depth of 1/2". Arrange oysters in half shells in salt. Divide spinach mixture among oysters and sprinkle with Parmesan mixture. Step 4Bake until spinach mixture is bubbling and panko is deeply golden, about 8 minutes. Step 5Serve with lemon wedges alongside.
Have you made these yet? Let us know how it went in the comments below!
