Recipes ·
Oyster Rockefeller
Ingredients:
- 4 tablespoons butter
- 2 garlic cloves
- 1/4 cup of Panko Bread Crumbs
- 1 shallot
- ¼ cup Pernod
- 1 bag of fresh spinach
- Salt and pepper, to taste
- 1 tablespoons olive oil
- ¼ cup grated cheese
- 2 tablespoon chopped parsley
- 1 dozen oysters, on the half shell
- Rock salt
- Charleston Hemp Collective Full Spectrum Oyster Mignonette or Delta-8 Oyster Mignonette, Lemon wedges and, Tabasco sauce for garnish
- 2- 30G's of Siberian Select
Directions:
- Melt butter in a skillet over low heat. Infuse the butter with garlic by letting the garlic sauté in the butter for about 1 minute, remove from heat
- Place the bread crumbs in a bowl and mix in half of the garlic butter, olive oil, cheese, parsley and season with salt and pepper, and set aside. Deglaze the pan with Pernod
- Add shallots and spinach to the remaining mix. Cook until the spinach is wilted and add the shallots. Let the mixture cook down for a few minutes then season with salt and pepper. Remove from heat and cool
- Preheat the oven to 450. Sprinkle a baking pan with a good amount of salt. Arrange the shucked oysters in the salt to steady them. Spoon a heaping teaspoon of the spinach mixture on each oyster followed by a spoonful of the bread crumb mixture
- Bake oysters for about 10-15 minutes until golden. Garnish with Charleston Hemp Collective Full Spectrum Oyster Mignonette or Delta-8 Oyster Mignonette, lemon wedges, hot sauce, and Siberian Select Caviar.