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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Oysters Rockefeller Recipe

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This recipe for Oysters Rockefeller is from From the Kitchen of Sara Willis Parker, 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
1 lb fresh spinach, chopped fine and cooked
1 TBSP finely chopped shallots (or spring onion)
1/2 clove garlic, finely chopped
2 stalks celery, finely chopped
1/2 cup parsley, finely chopped
10 lettuce leaves
1/2 lb (2 sticks) butter, melted
1 cup bread crumbs
1 TBSP Worcestershire sauce
1 TBSP anchovy paste
Tabasco sauce
3 TBSP wine (Pernod)
3/4 cup grated Parmesan cheese, mixed with 1/2 cup bread crumbs
Directions:
Directions:
Remove oysters and any liquid from shells.
Bring oysters to boil for 3 minutes. Remove from heat, drain, and set aside.
Bake shells (after scrubbing) at 450 degrees for 5 minutes.
Meanwhile, combine cooked spinach, shallots, garlic, celery, parsley, lettuce leaves, and melted butter in blender.
Blend quickly, pushing the mixture down with rubber spatula.
Add bread crumbs, Worcestershire sauce, anchovy paste, tabasco sauce, and wine. Taste and add salt if needed.
Place an oyster on each shell. Spread sauce over oyster. Sprinkle with Parmesan cheese - bread crumb mixture.
Bake at 450 degrees for about 10 minutes.

 

 

 

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