Ingredients: |
Ingredients: 2 dozen oysters (save juice)
1 dozen oyster shells, ramekins, or shallow individual baking shells
1 stick butter
2 cloves garlic, minced
1 rib celery, finely chopped
1/2 cup green onions, finely chopped
1/2 cup parsley, minced
1 pkg. frozen chopped spinach, drained
Anchovies, 1 whole plus 1/3 chopped
Dash anise seed
Juice of 1 lemon
1/2 tsp. Creole mustard
1/2 tsp. Tabasco
Salt (to taste)
Pepper (to taste)
1/4 cup bread crumbs (divided use)
1/2 tsp. Herbsaint or anisette
Rock salt
Mixture of 1/2 cup Parmesan (grated) and 1/2 cup bread crumbs for topping
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Directions: |
Directions:Drain juice of oysters through a colander and into a saucepan. Add equal amount of water, stir, and cook until liquid is reduced by half. Set aside.
In a saucepan, melt butter and saute the garlic, celery, green onions and parsley for about 5 minutes. Add spinach, anchovies, anise seed, lemon juice, mustard, Tabasco, salt, pepper, the reserved oyster liquid, and mix well. Cook on medium-high heat for about 1 minute then turn down to medium-low and cook for 45 minutes. Add bread crumbs and mix well. Turn off fire and add Herbsaint.
Set oven to 400º. Heat oyster shells (or small individual bowls) on a tin cookie sheet sprinkled with rock salt (this is if you are using the oyster shells -- the rock salt will help steady them). When hot, remove from oven and place 3 oysters in each shell. Cover with sauce (don't overflow) and coat each oyster with the Parmesan/bread crumb mixture. Return to oven and bake 15 minutes. |
This recipe for Oysters Rockefeller is from