Homemade Oysters Rockefeller
|Rock salt||To Taste|
|Oysters||12 Medium (In Shell)|
|Chopped onion||2 Tablespoon|
|Snipped parsley||2 Tablespoon|
|Chopped celery||2 Tablespoon|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Chopped spinach||1⁄2 Cup (8 tbs)|
|Dry breadcrumbs||1⁄3 Cup (5.33 tbs)|
|Red pepper sauce||7 Drop|
|Ground anise||1 Dash|
Fill two 9-inch glass pie pans with rock salt to 1/2 inch depth; sprinkle with water.
Scrub and prepare oysters as directed for Oysters on the Half-Shell .
Arrange filled shells on rock salt base.
Heat oven to 450°; Cook and stir onion, parsley and celery in butter until onion is tender.
Mix in remaining ingredients.
Spoon about 1 tablespoon spinach mixture onto oyster in each shell.
Bake 10 minutes.
Serving size: Complete recipe
Calories 893 Calories from Fat 516
% Daily Value*
Total Fat 58 g89.8%
Saturated Fat 31.7 g158.5%
Trans Fat 0 g
Cholesterol 377.8 mg125.9%
Sodium 1503 mg62.6%
Total Carbohydrates 40 g13.2%
Dietary Fiber 2.8 g11.3%
Sugars 2.8 g
Protein 52 g104.4%
Vitamin A 146.7% Vitamin C 149.9%
Calcium 16% Iron 163.7%
*Based on a 2000 Calorie diet