Method

1. 1 Oyster shucking…. While you may prefer opening your Oysters the classic way with a knife, we rather the lazy way and use our microwave to do the hard work… One minute or two, full power, just long enough to kill them and let the steam opening them up for you. Detach them from the shell with a sharp knife, & place them on a piece of kitchen paper to drain and absorb excess moisture. Store in the fridge until ready to use. No microwave… Try the freezer… “Whatever kills them… make them weaker” Store your oyster in the freezer overnight, take them out a few hours before doing the recipe, to allow them to thaw. Dead shellfish open up naturally and are safe as long as you control the process…
2. 2 To make the Rockefeller sauce. Sweat the finely chopped shallots in butter on medium heat. Once browned, add the Spinach and cook until wilted and the juice have evaporated fully. Add the fresh cream and optionally a dash of white wine or a small cap of Pernod. Cook & stir until the consistency firms up. Season with black pepper to taste and set aside
3. 3 Turn on the grill to 3/4 heat. On an oven proof plate, make a bed of coarse/ rock salt before placing the oyster shell flat, return the oyster meat in the shells and spoon over the Spinach/ cream. Cover with breadcrumbs and a sprinkle of grated Parmesan. Grill until the mixture bubbles and the Parmesan becomes crisp and golden. Rest for a few Minutes before serving to allow the shells to cool down …
4. 4 Enjoy