A New Orleans classic created at Antoine's in the late 1800s, Oysters Rockefeller was named for the richness of its buttery green topping—said to be as rich as the famed oil magnate. It's a luxurious appetizer that's stood the test of time.

Ingredients:

• 12 fresh oysters, shucked (on the half shell)
• 2 tbsp unsalted butter
• 2 tbsp finely chopped shallots
• 1 clove garlic, minced
• 2 cups fresh spinach, chopped
• 1/4 cup breadcrumbs
• 2 tbsp Pernod or dry white wine
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Rock salt (for baking)
• Lemon wedges (for serving)

Instructions:

1. Preheat oven to 450°F (230°C).
2. In a skillet, melt butter over medium heat. Add shallots and garlic; sauté until translucent.
3. Add spinach and cook until wilted. Stir in breadcrumbs, Pernod/wine, and cheese. Season with salt and pepper.
4. Place oysters on a baking tray lined with rock salt to steady them.
5. Spoon spinach mixture over each oyster.
6. Bake for 10–12 minutes or until topping is golden and bubbly.
7. Serve hot with lemon wedges.