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Oysters Rockefeller II

Western.Chefs's picture
Ingredients
  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
Directions

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

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Seafood

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