Restaurant Recipes

Nola's on the Lake Oysters Rockefeller

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Ingredients

  • 8 ounces fresh spinach, rinsed, steamed and patted dry
  • 2 teaspoons unsalted butter
  • 1/4 cup minced shallots
  • 1/4 cup minced leeks
  • 2 teaspoons minced garlic
  • 1 cup heavy cream
  • 12 oysters on half a shell
  • 4 ounces dark Sambuca
  • 1/2 cup grated Parmesan Reggiano
  • Salt and pepper

Instructions

  1. Melt butter in a skillet. Add shallots and leeks, sauté until translucent.
  2. Remove skillet from the stove, carefully set the skillet back, keeping your face away.
  3. Add Sambuca and cook for 1 minute.
  4. Add cream and spinach. Cook for 2 minutes, then fold in the garlic.
  5. Line oysters on a baking sheet.
  6. Spoon sauce on the top and sprinkle with parmesan.
  7. Bake for 7 minutes and serve hot.

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