Oysters Royale is a show-stopping dish that brings a touch of elegance to your table. With a rich, creamy topping accented by the subtle anise flavor of Pernod, these oysters are perfect for special occasions or whenever you want to impress your guests with minimal fuss.
Oysters are the star here. Freshness is key, so choose oysters that smell like the sea and have tightly closed shells. The unsalted butter provides a rich base for sautéing the aromatics. Shallots and garlic build the flavor foundation with their natural sweetness and savory depth. For the greens, spinach adds a burst of color and a mild, earthy taste. Heavy cream lends a luscious, velvety texture to the topping, while Parmesan cheese adds a sharp, nutty contrast. Breadcrumbs help create a golden, crispy crust, and parsley brings a touch of freshness. Pernod introduces a subtle anise note that’s the secret ingredient elevating the whole dish. Finally, finish with a sprinkle of salt and black pepper to taste, and serve with lemon wedges for an acidic balance.
Pair these Oysters Royale with a crisp white wine like Sauvignon Blanc or a sparkling wine to complement the creamy richness. For a complete meal, serve alongside a light arugula salad with a lemon vinaigrette.
Preheat your oven to 450°F (232°C), which sets the stage for a quick bake. In a skillet over medium heat, melt the butter. Add the shallots and garlic, sautéing them just until they're translucent, which should take about 2-3 minutes. This releases their natural sweetness and forms the aromatic base of your dish.
Next, stir in the chopped spinach. As it wilts, you’ll see it reduce significantly in volume – this is your cue to add the heavy cream. Bring the mixture to a gentle simmer, allowing it to thicken slightly. You don’t want it too runny, just creamy enough to coat the back of a spoon.
Remove the skillet from the heat and stir in the Parmesan cheese, breadcrumbs, parsley, and Pernod. These ingredients are your powerhouse flavor boosters, so mix them well. Season with salt and pepper to your liking, tasting as you go.
Place the oysters on a baking sheet, ensuring they’re steady. Spoon an even amount of the spinach mixture over each oyster. You want each one to get a generous topping without drowning the delicate oyster flavor.
Bake for 8-10 minutes, or until you see the topping turn a lovely golden brown and start bubbling. This is when the magic happens, and the flavors meld beautifully.
Serve immediately with lemon wedges on the side, letting your guests squeeze fresh juice over their oysters for that final aromatic touch.
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