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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

OYSTERS ROCKEFELLER Recipe

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This recipe for OYSTERS ROCKEFELLER is from A Treasury of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 dozen oysters on the half-shell
¼ cup chopped shallots or green onions
1 tsp. chopped chervil
1/3 cup chopped parsley
1/3 cup Pernod or Anisette
2 cups spinach
½ cup chopped celery
1/3 cup breadcrumbs
½ lb. butter
salt, pepper & cayenne
Directions:
Directions:

Saute the shallots, celery and herbs in 3 tbsps. butter for 3 minutes. Add the spinach and just let it wilt. Put this mixture with the rest of the butter, breadcrumbs and Pernod into a blender. Blend for 1 minute and then season to taste. Blend for 10 more seconds. Place oysters on the half-shell on a bed of rock salt, in some shallow baking pans. Spoon about 1 tablespoon of the puree onto each oyster. Bake at 450° for about 4 minutes until the oysters are fully heated. Serve.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
25 min

 

 

 

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