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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  • 1/3 cup finely chopped fennel or celery
  • 2 tablespoons snipped fresh parsley
  • 1/4 cup finely chopped onion
  • 1 clove garlic, minced
  • 3 tablespoons margarine or butter
  • 2 cups chopped fresh spinach
  • 1 tablespoon anisette, Pernod, or water
  • Several drops bottled hot pepper sauce
  • 1/2 cup seasoned or plain fine dry bread crumbs
  • Dash pepper
  • 24 oysters in shells
  • 4 teaspoons margarine or butter, melted
  • Rock salt or crumbled foil
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.
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.
Spoon about 1 teaspoon filling atop each oyster. Toss together remaining crumbs and the 4 teaspoons melted margarine or butter. Sprinkle over oysters.
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.


  • *

    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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