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Oysters Rockefeller II

Western.Chefs's picture
  Spinach 1⁄2 Pound, washed well and drained
  Scallions 8
  Head of lettuce 1⁄2
  Celery stalks 1 1⁄2
  Parsley 1⁄2 Bunch (50 gm)
  Garlic 1 Clove (5 gm)
  Butter 1 Cup (16 tbs)
  Fine bread crumbs 1⁄2 Cup (8 tbs)
  Worcestershire sauce 1 Tablespoon
  Anchovy paste 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Tabasco sauce 4 Dash (Few Dashes Required)
  Absinthe/Pernod 1 Ounce (2 Tablespoons)
  Oysters 36

1. Chop finely or grind together the spinach, scallions, lettuce, celery, pars ley and garlic.
2. Heat the butter and mix in the greens, bread crumbs, Worcestershire sauce, anchovy paste, salt, Tabasco and Pernod. Refrigerate until ready for use. Spoon the mixture onto thirty-six oysters on the half shell, set the oyster halves on a bed of rock salt and bake in a hot oven (450° F.) until piping hot.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3149 Calories from Fat 1956

% Daily Value*

Total Fat 222 g341.2%

Saturated Fat 124.1 g620.5%

Trans Fat 0 g

Cholesterol 1255.9 mg418.6%

Sodium 3281.9 mg136.7%

Total Carbohydrates 131 g43.5%

Dietary Fiber 14.3 g57.4%

Sugars 20.8 g

Protein 163 g325.8%

Vitamin A 982% Vitamin C 525.9%

Calcium 73.8% Iron 516.8%

*Based on a 2000 Calorie diet

Oysters Rockefeller II Recipe