How do I know if my fresh oysters are safe to eat?

Fresh oysters should have tightly closed shells or close immediately when tapped. They should smell cleanly of the ocean. Always purchase your seafood from trusted local merchants through FreshAIG.com.

What can I substitute for Pernod in this baked oyster recipe?

If you do not have Pernod, you can substitute another anise-flavored liqueur like absinthe or Sambuca. For an alcohol-free version, use a splash of seafood broth with a tiny pinch of fennel pollen or crushed fennel seeds.

Can I shuck the oysters ahead of time?

For the absolute best quality and texture, it is recommended to shuck the oysters just before baking. However, you can make the spinach and Pernod topping a day in advance and store it in the refrigerator.

Recipes

Baked Fresh Oysters with Spinach and Pernod

Elevate your next gathering with these rich and savory Baked Fresh Oysters with Spinach and Pernod, a sustainable and indulgent treat you can easily source from trusted local merchants on FreshAIG.com.

FreshAIG Quick Facts

Species: Eastern Oysters (Crassostrea virginica) or Pacific Oysters (Magallana gigas)
Total Time: 25 minutes
Diet Type: Low-Carb, Gluten-Free

Preparation Method: These fresh oysters are gently baked on the half shell until the spinach and Pernod topping is bubbly and golden brown.

Serves: 4 people

Ingredients

12 fresh live oysters, scrubbed and shucked (leave meat in the deep half of the shell)
2 cups fresh spinach, finely chopped
2 tablespoons unsalted butter
2 cloves garlic, minced
2 tablespoons Pernod (anise-flavored liqueur)
1/4 cup heavy cream
1/4 cup grated Parmesan cheese
1/4 cup gluten-free breadcrumbs (optional, for crunch)
Rock salt (for baking and serving)
Lemon wedges for garnish

Instructions

Preheat your oven to 450°F (230°C). Prepare a baking sheet by lining it with a thick layer of rock salt to keep the oyster shells stable and level.
In a skillet over medium heat, melt the butter. Add the minced garlic and sauté until fragrant, about 1 minute.
Stir in the chopped fresh spinach and cook until wilted. Pour in the Pernod, carefully allowing the alcohol to cook off for about 2 minutes.
Stir in the heavy cream and let the mixture simmer gently until it thickens slightly. Remove from heat and season with a pinch of salt and pepper.
Nestle the shucked oysters into the rock salt on your baking sheet. Spoon a generous amount of the spinach and Pernod mixture over each oyster.
Sprinkle the grated Parmesan cheese and gluten-free breadcrumbs evenly over the top of each oyster.
Bake in the preheated oven for 8 to 10 minutes, or until the edges of the oysters begin to curl and the cheese topping is bubbling and golden brown.
Carefully transfer the oysters to a serving platter, garnish with fresh lemon wedges, and serve immediately.

Remember to find the freshest local oysters near you with FreshAIG.com!