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Gluten-Free Oysters Rockefeller Recipe

MAKES 12 ROASTED OYSTERS You can make the butter-herb mixture a day ahead, then toss it with the breadcrumbs just before cooking.
Author Olivia Mack McCool

Ingredients

  • 4 cups rock or pickling salt
  • 12 oysters, shucked, on the half shell
  • 1/2 cup (8 ounces/1 stick) unsalted butter, melted
  • 1 lightly packed cup fresh baby spinach leaves
  • 1/4 lightly packed cup Italian parsley
  • 2 green onions, white and pale green parts, cut into large pieces
  • 1 large clove garlic
  • 1 small shallot, cut into large pieces
  • 2 tablespoons grated Parmesan cheese, plus more for broiling
  • 3/4 teaspoon kosher salt
  • 1 teaspoon Pernod or pastis (optional)
  • Zest of 1 lemon
  • 1/2 cup gluten-free panko breadcrumbs (we like Ian’s brand)
  • Lemon wedges, for serving

Instructions

  1. Position the broiler rack about 4 inches from the heat and turn on the broiler. Spread the salt on a rimmed baking sheet.
  2. Separate and rinse each oyster and its shell under cold water to remove any debris. Place each cleaned shell onto the prepared baking sheet and place each oyster in a shell. Refrigerate.
  3. In a food processor, process the butter, spinach, parsley, green onions, garlic, shallot, cheese, salt, Pernod, and lemon zest until smooth. Using a rubber spatula, scrape the mixture into a bowl, add the breadcrumbs, and stir until well combined.
  4. Remove the baking sheet from the refrigerator. Spoon about 1 tablespoonful of the butter mixture onto each oyster, packing it down slightly. Top each with a little cheese, then broil until the tops are deeply browned, the butter mixture is still green, and the oysters are plumped and firmer, 5 to 8 minutes. If the cheese immediately starts to burn, turn off the broiler and bake at 450°F for the remaining time. Serve immediately with lemon wedges.