Recipe from Better Homes and Gardens
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.
Prep Time: 40 mins
see savings1/3 cupfinely chopped fennel or celery
see savings2 tablespoonssnipped fresh parsley
see savings1/4 cupfinely chopped onion
see savings1clove garlic, minced
see savings3 tablespoonsmargarine or butter
see savings2 cupschopped fresh spinach
see savings1 tablespoonanisette, Pernod, or water
see savingsSeveral drops bottled hot pepper sauce
see savings1/2 cupseasoned or plain fine dry bread crumbs
see savingsDash pepper
see savings24oysters in shells
see savings4 teaspoonsmargarine or butter, melted
see savingsRock 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.
To save time and effort, have your fishmonger shuck the oysters. Be sure to have him save the bottom shells.
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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