Oysters Rockefeller

This classic appetizer is one savory way to try these pearls of the sea. A bed of rock salt keeps the shells from spilling the flavorful juices.



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Ingredients
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    1/3  cup 
    finely chopped fennel or celery
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    2   tablespoons 
    snipped fresh parsley
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    1/4  cup 
    finely chopped onion
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    1   
    clove garlic, minced
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    3   tablespoons 
    margarine or butter
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    2   cups 
    chopped fresh spinach
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    1   tablespoon 
    anisette, Pernod, or water
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    Several drops bottled hot pepper sauce
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    1/2  cup 
    seasoned or plain fine dry bread crumbs
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    Dash pepper
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    24   
    oysters in shells
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    4   teaspoons 
    margarine or butter, melted
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    Rock salt or crumbled foil

Directions
1.
Throughly wash oysters. Using an oyster knife or other blunt-tipped knife, open shells. Remove oysters and dry.* Discard flat top shells; wash deep bottom shells. Place each oyster in a shell. Set aside.
2.
For filling, in a large skillet cook fennel or celery, onion, parsley, and garlic in the 3 tablespoons margarine or butter until tender. Add spinach; cook and stir just until greens begin to wilt. Remove from heat. Stir in anisette, Pernod, or water; pepper sauce, and pepper. Stir in 2 tablespoons of the crumbs.
3.
Spoon about 1 teaspoon filling atop each oyster. Toss together remaining crumbs and the 4 teaspoons melted margarine or butter. Sprinkle over oysters.
4.
Line a shallow baking pan with rock salt to a depth of 1/2 inch. (Or, use foil to keep oysters from tipping.) Arrange oysters atop. Bake in a 425 degree F oven 10 to 12 minutes or until edges begin to curl. Serve warm. Makes 24 appetizers.
Note
  • * To save time and effort, have your fishmonger shuck the oysters. Be sure to have him save the bottom shells.
Nutrition information
Per Serving: cal. (kcal) 51, Fat, total (g) 3, chol. (mg) 16, sat. fat (g) 1, carb. (g) 3, pro. (g) 3, vit. A (RE) 82, vit. C (mg) 3, sodium (mg) 76, calcium (mg) 10, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
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Related Recipe
Grilled Oysters Rockefeller
Grilled Oysters Rockefeller

"Hollywood," as everybody in New Orleans knows him, is the master of the oyster bar at the Acme restaurant in the French Quarter. He is passionate about Gulf Coast oysters and even more so about the proper way to open one. "I've been lobbying the state to certify peoples that open oysters. It is an art, just like being a sushi chef," he bellows. After he showed his technique and schooled me on the New Orleans way to eat a raw oyster (a drop of hot sauce, then slurp it out without your mouth touching the shell), I asked him about his grilled oysters Rockefeller, which I had heard about all over the Quarter. "Damn man, they is good, my neighbors and friends can't git enough," answers Hollywood, with his eyes just sparkling. So here it is--one of the best oysters Rockefeller I've ever had, and I think you will agree.

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