The Eastern Shore of Maryland is known for its seafood. The Chesapeake Bay and its tributaries contribute the much beloved oysters during the colder months. During January and February our guests get to enjoy oysters on the half-shell and Rockefeller at tea time with a glass of Champagne or an IPA. It’s quite the tea!
Brampton Oysters RockefellerRecipe courtesy of Danielle Hanscom Thode of Brampton Inn
- 4 tablespoons unsalted butter
- 2 garlic cloves, minced
- 1/3 cup bread crumbs, Panko works best
- 2 shallots, finely chopped
- 2 cups chopped fresh baby spinach
- 1/4 cup Pernod
- Salt and pepper, to taste
- 2 tablespoons EVOO (olive oil)
- 1/4 cup freshly grated Parmesan
- 1 tablespoon chopped parsley
- 2 dozen oysters, on the half shell
- Lemon wedges, for garnish
Preheat oven to 425 degrees.
Melt butter in a skillet. Sauté the garlic for 2 minutes to infuse the butter.
Place the bread crumbs in a mixing bowl and add half the garlic butter. Mix well and set aside.
To the remaining garlic butter in the skillet, add shallots and cook for 3 minutes. Add spinach until cook a few minutes more until it is wilted.
Add the Pernod to the spinach, season with salt and pepper and allow the mixture to cook down for a few minutes.
Finish off the bread crumbs by mixing in olive oil, Parmesan and parsley, season with salt and pepper.
Spoon 1 tablespoon of the spinach mixture onto each oyster followed by a teaspoon of bread crumb mixture. Use it all up.
Arrange the oysters on a sheet pan and bake in a preheated oven for 10 to 12 minutes until the oysters are just cooked and the breadcrumb topping is golden.
Arrange baked oysters on a serving plate and serve at once with lemon wedges.