Brown Butter Oysters Rockefeller

Paired with SAWTOOTH 2021 CHENIN BLANC

It’s easy. It’s delicious. It’s Oysters with Idaho Wine.

WHAT YOU’LL NEED

12 Shucked Oysters

½ C. Bread Crumbs

1 small Shallot, minced

2 Tbsp. Butter

½ Tsp. Garlic, minced

1 Tsp. Dill, chopped

1 Tsp. Chives, chopped

¼ C. Spinach, chopped

¼ C. Grated Parmesan

Juice of ½ Lemon

Salt & Pepper to Taste

WHAT TO DO

Preheat your oven to its “broil” setting and arrange a rack in its middle position. In a small bowl, combine bread crumbs, shallot, herbs, spinach, salt, pepper, and parmesan. Set your oysters on a sheet pan, using foil to help level them if needed.

In a small pan over low heat, melt your butter and continue cooking until browned, about 3 minutes. Remove the pan from the heat and immediately add minced garlic - allowing it to gently cook from the residual heat for about a minute. Combine the garlic brown butter and lemon juice with the bread crumb mixture and place a large spoonful on top of each oyster. Bake until the tops of the oysters are golden brown, about 6 minutes. Serve immediately.