Sydney Rock Oyster Rockefeller

Instructions:

1. Prepare the Spinach Mixture:
   • In a large pan, melt the butter over medium heat.
   • Add the chopped onion and sauté until soft and translucent, about 5 minutes.
   • Add the minced garlic and cook for another minute.
   • Stir in the chopped spinach and cook until wilted, about 3-4 minutes.
   • Add the Pernod (if using), heavy cream, Worcestershire sauce, cayenne pepper, salt, and black pepper. Stir to combine.
   • Cook for another 2-3 minutes until the mixture is thickened slightly. Remove from heat.
2. Prepare the Oysters:
   • Preheat your oven’s grill (broiler) to high.
   • Arrange the shucked oysters on a baking tray lined with rock salt (to keep them stable).
   • Spoon the spinach mixture evenly over each oyster.
3. Top with Breadcrumbs and Cheese:
   • In a small bowl, mix the breadcrumbs and Parmesan cheese.
   • Sprinkle this mixture over the oysters.
4. Grill the Oysters:
   • Place the baking tray under the grill for 5-7 minutes, or until the breadcrumbs are golden brown and crispy.
   • Keep a close eye to avoid burning.
5. Serve:
   • Remove from the grill and let them cool slightly before serving.
   • Serve the oysters hot with lemon wedges on the side.