Oysters Rockefeller with Tarragon

8 servings as an appetizer

Ingredients

• 4 tablespoons unsalted butter
• 2 garlic cloves, mince
• 4 tablespoons unsalted butter
• 2 garlic cloves, minced
• 1/3 cup bread crumbs, Panko preferred
• 4 tablespoons dried bread crumbs
• 2 shallots, chopped
• 2 cups chopped fresh spinach
• 1 bunch tarragon, finely chopped
• 1/4 cup dry vermouth
• Salt and pepper, to taste
• Dash red pepper sauce
• 2 tablespoons olive oil
• 1/4 cup grated Parmesan
• 1 tablespoon chopped parsley
• 2 dozen small or extra small oysters, on the half shell
• Rock salt
• Lemon wedges, for garnish

Directions

Soak chopped tarragon in dry vermouth overnight or steep in sauce pan for 5 minutes and cool completely. Melt butter in a skillet. Saute the garlic for 2 minutes to infuse the butter. Place the bread crumbs in a mixing bowl and add half the garlic butter, set aside. To the remaining garlic butter in the skillet, add shallots and spinach, cook for 3 minutes until the spinach wilts. Deglaze the pan with the tarragon vermouth mixture. Season with salt and pepper, add a dash of red pepper sauce. Allow the mixture to cook down for a few minutes. Finish off the bread crumbs by mixing in a small amount of  olive oil, Parmesan and season with salt and pepper. Spoon 1 teaspoon of the spinach mixture on each oyster followed by a spoonful of the bread crumb mixture. Sprinkle a baking pan amply with rock salt. Arrange the oysters in the salt to steady them. Bake in a preheated 450 degree F oven for 10 to 15 minutes until golden. Serve with lemon wedges and red pepper sauce.

• MIGNONETTE SAUCE
• 3/4 cup champagne vinegar
• 2 shallots, minced
• 2 tablespoons cracked black peppercorns
• 1 tablespoon chopped chervil
• 1/2 lemon, juiced

In a small bowl whisk together all ingredients. Cover and chill 1 hour before serving with oysters. Yield: 3/4 cup