Scalloped Oyster Rockefeller Casserole

KITCHENWARE:

• Large Skillet

• Large saucepan

• Large baking dish

INGREDIENTS:

• 1-quart oysters

• 3 cups lectin-free panko breadcrumbs

• 4 tablespoons olive oil

• 1 large onion finely chopped

• 1 cup finely chopped celery

• 1 cup finely diced carrot

• 1/2 tablespoon garlic salt

• 2-3 tablespoons white vermouth

• 4 tablespoons butter

• 1 pound spinach

• 1 cup of organic A2 heavy whipping cream

• 8 ounces shredded parmesan cheese

• pinch of black pepper

• 1 ounce Pernod

• Dash of Worcestershire sauce to taste

INSTRUCTIONS:

STEP ONE:

Preheat the oven to 350 degrees F.

Saute the onion, celery, and carrots in olive oil until tender. Add a pinch of garlic salt. Deglaze the pan with white vermouth.

STEP TWO:

Melt butter in a large saucepan—saute spinach until cooked down. Add whipping cream, 6 ounces of the parmesan cheese, pepper, Pernod, and Worcestershire sauce. Stir well.

STEP THREE:

Grease the pan with olive oil.

Layer a cup of bread crumbs on the bottom of the pan. Spoon in evenly 1/2 of the onion, celery and carrots. Layer 1/2 the oyster. Cover evenly with 1 cup of breadcrumbs—spoon in the remaining onion, celery, and carrots. Layer the remaining oysters.

Slowly pour the spinach, cheese, and cream mixture over the oysters. Add the remaining breadcrumbs and top with the remaining cheese.

Bake for 40 minutes.