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.


Oysters Rockefeller

by 2  people


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Ingredients
  • 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
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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