Gluten-Free Baked Oysters Rockefeller

Ingredients

• 24 fresh oysters, shucked and on the half shell 24 fresh oysters, shucked and on the half shell
• 1 cup fresh spinach, finely chopped 1 cup fresh spinach, finely chopped
• 2 oz pancetta or bacon, finely diced 2 oz pancetta or bacon, finely diced
• 2 tbsp shallots, finely minced 2 tbsp shallots, finely minced
• 1 clove garlic, minced 1 clove garlic, minced
• 2 tbsp butter 2 tbsp butter
• 1 tbsp gluten-free all-purpose flour blend 1 tbsp gluten-free all-purpose flour blend
• 0.5 cup heavy cream 0.5 cup heavy cream
• 1 tbsp Pernod or anise-flavored liqueur 1 tbsp Pernod or anise-flavored liqueur
• 2 tbsp fresh parsley, chopped 2 tbsp fresh parsley, chopped
• 0.5 tsp salt 0.5 tsp salt
• 0.25 tsp black pepper 0.25 tsp black pepper
• 0.25 cup Parmesan cheese, grated 0.25 cup Parmesan cheese, grated

Instructions

1. 1

   Preheat your oven to 400°F (200°C) and arrange a rack in the center. Prepare a large baking sheet by lining it with parchment paper or aluminum foil for easy cleanup.

2. 2

   In a medium skillet, melt the butter over medium heat. Add the finely diced pancetta or bacon and cook until it begins to crisp, about 5-7 minutes. Remove the pancetta with a slotted spoon and set aside, leaving the rendered fat in the skillet.

3. 3

   Add the minced shallots to the skillet and sauté until softened and translucent, approximately 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.

4. 4

   Sprinkle the gluten-free all-purpose flour blend over the shallot and garlic mixture. Whisk continuously for about 1-2 minutes to cook out the raw flour taste and form a roux. Gradually whisk in the heavy cream until the mixture is smooth and begins to thicken, about 3-5 minutes.

5. 5

   Stir in the finely chopped spinach, Pernod, and the reserved crispy pancetta. Cook for another 2-3 minutes until the spinach is wilted and the sauce has a rich, creamy consistency. Remove from heat and stir in the chopped fresh parsley, salt, and black pepper. Taste and adjust seasoning as needed.

6. 6

   Carefully arrange the shucked oysters on the prepared baking sheet, ensuring they are stable in their shells. Spoon a generous portion of the spinach and pancetta mixture over each oyster, covering it completely. Top each oyster with a sprinkle of grated Parmesan cheese.

7. 7

   Bake in the preheated oven for 10-12 minutes, or until the topping is golden brown and bubbly, and the oysters are just cooked through. The edges of the oysters should start to curl slightly.

8. 8

   Remove the oysters from the oven and let them rest for a minute or two before serving. Serve immediately while hot and delicious, perhaps with a wedge of lemon for an extra zest.

Nutrition (per serving)

Tips & Notes

• Softened butter should hold a fingerprint but not be greasy — if it melts on touch, it's too warm for creaming.
• Freshly grated Parmesan melts better and has far more flavor than pre-grated powders.
• Squeeze excess moisture from thawed frozen spinach in a clean towel before adding it, or the dish will be watery.