Hungry for More: Oysters Rockefeller

What better way to spend a day than slurping down some oysters?
JT Cigarro’s Chef Anthony Bachmann shows “Hungry for More” host Jim Manney just how it’s done but takes it a step further and whips up the famous “Oysters Rockefeller.”
With simple ingredients such as olive oil, spinach and a shallot, it doesn’t take much. But a hint of Sambuca is what really sends this dish over the edge.
Sambuca is an anise-flavored Italian liqueur, giving a dish a taste of fennel or black licorice.
Just top with bread crumbs and bake, easy as that.

Oysters Rockefeller
6 oysters
1 shallot
Olive oil
2 cups spinach
1 tablespoon clear Sambuca
Bread crumbs

-Shuck oysters.
-Chop shallot and sauté in olive oil. When shallots are translucent, add spinach. Once cooked down, deglaze with Sambuca. Place spinach mixture over oysters and top with bread crumbs. Bake at 350 degrees until bread crumbs are golden brown.