Oysters Vineyard Rockefeller Recipe

Oysters Vineyard with Spinach or Kale or Nettles or… 

Oysters Vineyard--inspired by the classic Rockefeller- begin with sauteed spinach or kale or nettles, of course depending on what you have at hand!  

Ingredients:

4 tablespoons unsalted butter or olive oil

2 garlic cloves, minced

1 medium shallot, minced

3 cups well chopped fresh spinach, kale or nettles

¼ cup minced fennel

⅛ cup Pernod or ground anise

6 tablespoons olive oil 

¼ cup grated Parmesan or  grated gruyere  another med swiss type cheese

2 dozen oysters, shucked 

TO SERVE: 

Lemon wedges, for garnish

Pink peppercorns crushed with your fingers 

   (of course this is optional- but super festive)

Melt the butter or  in a skillet. Sauté the garlic, fennel, and shallots until cooked through. Add the greens of choice (spinach, kale  or nettles), cook for 3 minutes until the greens wilt. Deglaze the pan with Pernod. Allow the mixture to cook down for a few minutes. Remove from the heat season 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 shreds of a Swiss type cheese. Bake in a preheated 450 degree F oven for 10 to 15 minutes until golden. Serve with lemon wedges and a crush of pink peppercorns