Chili Oysters Rockefeller

For 2 Dozen


  • 2 cloves garlic
  • 130g tightly packed fresh spinach
  • ½ green onions, roughly chopped
  • 65g parsley, leaves and stems, roughly chopped
  • ½ lemon juice
  • 65g butter, softened
  • 30ml Pernod liqueur or other anise-flavored liqueur
  • 100g panko bread crumbs
  • 30g freshly grated Parmesan
  • 1 tablespoon extra-virgin olive oil
  • 1 lb coarse salt, for baking
  • 24 fresh oysters, shucked, shells reserved
  • Your favorite chili powder of PepperukoHK, ½ tablespoon (more or less to taste)
  • Lemon wedges, for serving


To clean the oysters, rinse under cold running filter water, scrub off any mud and debris with a scrub brush. Cover with ice and keep in refrigerator.

Preheat the oven to 230°c.

Add garlic, spinach, green onions, parsley, lemon juice, butter, chili powder, Pernod to a food processor and pulse until finely chopped and blend.

In a mixing bowl combine bread crumbs, Parmesan, and oil.

Sprinkle coarse salt over large baking tray.

Take out the oysters from the refrigerator, pour out the melted ice water in the shell.

Arrange half shell oysters on the salt. Divide spinach mixture top on oysters and sprinkle with Parmesan mixture.

Bake until spinach mixture is bubbling and panko is deeply golden, about 8 minutes.

Serve with lemon wedges.

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