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From Dorothy McNett's recipes at www.dorothymcnett.com. Always oysters get noted as an aphrodisiac...so it is up to you! Use Ouzo from Greece instead of the French Pernod, if desired. It is traditional to have the anise flavor in Oysters Rockefeller.
coarse salt (ice cream freezer type)
Preheat oven to 450 degrees. Pour coarse salt into oven proof baking dishes large enough to hold the oysters in one layer. Place in oven for 5 minutes to heat the salt. Open the oysters, discard one of the half shells. Loosen the oysters from the other shell. In saute pan, melt butter and gently saute the shallots and celery several minutes. Add the spinach, tarragon, red peppers. Cook several minutes to cook the spinach and evaporate most of the moisture. Blend the bread crumbs into the spinach mixture along with sherry, hot pepper, salt and pepper. Nestle the oysters into the hot salt. Place about 1 tablespoon of the mixture on top of each oyster. Sprinkle with a little cheese. Bake about 15-20 minutes or until they are just starting to brown. Serve at once with lemon wedges. And, a little dollop of Pernod or other anise flavored liqueur is tradition with Oysters Rockefeller but is optional.
Recipe created 2003-11-10.