Baked Oysters Recipe and Wine Pairing


1 clove of garlic

2 cups of fresh spinach

1 bunch of watercress, stems trimmed

½ cup of chopped green onion

¾ cup of unsalted butter, softened

½ cup of panko bread crumbs

2 tablespoons of Pernod or Herbsaint

1 to 2 teaspoons of Tabasco sauce

16 ounces of rock salt

½ cup of Parmigiano-Reggiano cheese

1 lemon

24 fresh oysters, shucked but shells reserved (You may have to call your grocer a day or two ahead to confirm that they have fresh pre-shucked oysters on hand.)

Course sea salt and black pepper to taste



Move the oven rack to the highest position, and preheat the boiler. Chop the garlic in a food processor, and add the spinach, watercress, and green onion, and continue to process until finely chopped. Transfer to a bowl.

Combine the butter, breadcrumbs, Pernod, and Tabasco in the food processor until well blended. Add the spinach mixture and season with salt and pepper. Spread rock salt over a rimmed baking sheet, and the position oyster shells in the salt. Place the oysters in the shells and divide the spinach mixture evenly across the tops of the oysters. Sprinkle with cheese and broil for 5-7 minutes. Garnish with lemon wedges.


A crisp, dry white wine is the perfect companion. Muscadet from the western Loire Valley with citrus and brisk acidity, a fresh and lively quality, and perhaps a bit of butteriness is delightful with shellfish. Muscadets can have considerate more dimension than they are often given credit for. We suggest Comte Leloup de Chasseloir 2009 Muscadet Sèvre et Maine Sur Lie, which has a lovely fruit and mineral backdrop and white peach, orange, and nutty notes on the tongue.


155 calories, 13g fat, 8g saturated fat, 48mg cholesterol, 126mg sodium, 5g carbohydrates, 1g sugars, 0g fiber, 4g protein

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