Oysters Vineyard

           At Kitchen Porch Catering, we love Oysters every way! Here is one of our favorite recipes to share in our Culinary Experience! Oysters Vineyard - inspired by the classic Rockefeller 8 servings as an appetizer4 tablespoons unsalted butter 2 garlic cloves  minced2 medium shallots, chopped3 cups chopped fresh spinach or nettles¼ cup minced fennel⅛ cup Pernod6 tablespoons olive oil ¼ cup grated Parmesan2 tablespoon chopped parsley¼ cup grated gruyere or another med swiss type cheese2 dozen oysters shucked openRock saltLemon wedges, for garnishMelt butter in a skillet. Sauté the garlic, fennel and shallots until cooked through. Add spinach or nettles, cook for 3 minutes until the spinach or nettles wilt. Deglaze the pan with Pernod. Allow the mixture to cook down for a few minutes. Remove from the heat and add parmesan and parsley, season with salt and pepper, mix well. OPTIONAL; Blend to smooth vegetable mixture prior to topping the Oysters. Spoon 1 teaspoon of the  mixture on each oyster followed by 6 or 7 pieces of a Swiss type cheese, we love the Alpine Cheese from Grey Barn. Bake in a preheated 450 degree F oven for 10 to 15 minutes until golden. Serve with lemon wedges.