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🍽️ Baked Oysters à la Rockefeller

64 kcal · 30 min · 4 servings

Ingredients

• 300 g spinach
• 200 g celery (2 stalks)
• 2 shallots
• 1 small garlic clove
• 2 tbsp olive oil
• 3 tbsp anise liqueur (or fennel tea)
• 75 ml soy cream
• salt
• pepper
• 300 g sea salt
• 8 oysters

Instructions

1. 1. Wash the spinach thoroughly in cold water.
2. 2. Dry the spinach well, for example in a salad spinner.
3. 3. Finely chop the dry spinach with a large knife.
4. 4. Wash the celery stalks and remove the stringy fibers.
5. 5. Peel the shallots and the garlic.
6. 6. Cut the celery and shallots into very small cubes.
7. 7. Finely chop the garlic as well.
8. 8. Heat oil in a pan over medium heat.
9. 9. Add the celery, shallots, and garlic to the pan.
10. 10. Sauté the vegetables for about 5 to 6 minutes until they become colorless and you stir them regularly.
11. 11. Add the chopped spinach to the pan.
12. 12. Sauté the spinach briefly with the vegetables.
13. 13. Add the anise liqueur and soy cream to the pan.
14. 14. Cook the mixture for another 3 minutes while stirring constantly.
15. 15. Season the mixture with salt and pepper.
16. 16. Remove the pan from the heat.
17. 17. Put the sea salt on a baking sheet.
18. 18. Smooth the salt on the tray.
19. 19. Wash the oysters thoroughly under cold water.
20. 20. Remove all oysters that are already open and throw them away.
21. 21. Fold a kitchen towel several times into a stable cloth.
22. 22. Place an oyster with the round shell side down on the cloth.
23. 23. Hold the oyster firmly wrapped in the cloth.
24. 24. Slide the tip of the oyster knife at the hinge between the shells.
25. 25. Turn the knife firmly to open the shells slightly.
26. 26. Slide the knife along the inside of the top shell.
27. 27. Separate the oyster's closing muscle with the knife.
28. 28. Separate the two shell halves completely from each other.
29. 29. Check the oyster for broken shell pieces and remove them.
30. 30. Repeat the opening and cleaning for all remaining oysters.
31. 31. Preheat the oven grill to the highest setting.
32. 32. Place the opened oysters on the sea salt bed.
33. 33. Distribute the spinach mixture evenly over the oysters.
34. 34. Place the tray close under the hot grill.
35. 35. Broil the oysters for 2 to 3 minutes.
36. 36. Serve the oysters immediately while they are still hot.

Nutrition per serving

• kcal: 64
• Protein: 3 g · Fett/Fat: 4 g · Carbs: 2 g