Oysters Rockefeller

Ingredients

16 oysters
1 ½ Tbsp butter
2 cloves garlic, minced
5 oz baby spinach
¼ cup white wine
½ cup panko bread crumbs, divided
2 Tbsp grated parmesan cheese
Kosher salt and cracked black pepper
Drizzle of Absinthe

Directions

  1. Melt butter in sauté pan over medium-high heat and add garlic; cook until fragrant, about 3 minutes. Add baby spinach and white wine and cook until most of the liquid has evaporated, about 6 minutes.
  2. Remove garlic mixture to a bowl and add ¼ cup panko and parmesan cheese, and season to taste with salt and pepper.
  3. Preheat broiler. Carefully shuck oysters, making sure to spill as little of the oysters’ liquor as possible.
  4. Place oysters on baking sheet and divide toppings evenly among them. Sprinkle each oyster with remaining panko, and drizzle with Absinthe.
  5. Cook until panko crumbs are crisp and oysters are warmed through, about 10 minutes.
  6. Serve immediately with sparkling white wine.