Oysters Rockefeller Recipe

From Dorothy McNett's Recipe Book.

| Browse by Category | Browse alphabetically | Cooking Club |
Web dorothymcnett.com

See Also: Appetizers · Cooking Club · Fish and Seafood

Oysters Rockefeller

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)
12 or more oysters, opened but left on the half shell
1/2 cup unsalted butter
2 shallots, finely chopped
1 rib celery, chopped
3-4 cups fresh baby spinach
1/2 teaspoon dried tarragon
1 teaspoon finely diced pimiento
2 tablespoons bread crumbs
1 - 2 tablespoons sherry or Pernod
hot pepper sauce or cayenne
sea salt and freshly ground pepper, to your taste
freshly grated Parmigiano Reggiano or Romano
lemon wedges
dollops of anise or Pernod

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.

Valid HTML 4.01 Transitional

© 1996-2013 Dorothy McNett. All Rights Reserved.