1 Tbsp unsalted butter |
1/2 medium white onion, 1/4-inch dice |
10 oz fresh spinach, cleaned and trimmed |
1 Tbsp Pernod (optional) |
3 Tbsp Appennino Parmigiano-Reggiano cheese |
Salt and freshly ground pepper, to taste |
12 oysters on the half shell |
In a large sauté pan, melt the butter, add the onion, and cook over medium heat until transparent. Add spinach and cook until the spinach has wilted. Add Pernod, if desired, and remove from heat. Cool 10 minutes. Sprinkle with Parmigiano-Reggiano and salt and pepper.
Top each oyster with the spinach mix. Bake at 350ºF for 6 to 8 minutes. If desired, top with Hollandaise sauce or bread crumbs, and broil until tops are golden brown. Makes 12 Oysters Rockefeller
