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Antoine's Oysters Rockefeller

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  Parsley leaves 1⁄2 Cup (8 tbs), tightly packed
  Spinach leaves 1 Cup (16 tbs), tightly packed
  Shallots/1 small onion 4
  Aniseed 1 Tablespoon
  Water 1 Cup (16 tbs)
  Hot pepper sauce 1⁄4 Teaspoon
  Salt 1⁄2 Teaspoon
  Ground thyme 1⁄2 Teaspoon
  Anchovy paste 1 Tablespoon
  Butter/Margarine 1⁄2 Cup (8 tbs)
  Toasted bread crumbs 1⁄2 Cup (8 tbs)
  Oysters 24
  Rock salt To Taste

Put parsley, spinach, and shallots through a food chopper.
Simmer aniseed in water for 10 minutes.
Strain out the seed.
Add ground vegetables to anise-flavored liquid (this approximates the flavor of absinthe which was in the original formula).
Simmer, covered, for 10 minutes.
Season with hot pepper sauce, salt, thyme, and anchovy paste.
Add butter and bread crumbs.
If sauce is too thick to spread easily, thin it with a little of the oyster liquor.
Open oysters with an oyster knife.
Place oysters on a bed of rock salt in a shallow baking dish.
Bake in preheated moderate oven (350"F.) for about 6 minutes or broil them for 5 minutes only, until the edges curl.
Spread each oyster with a spoon of the prepared sauce and return to broiler for 5 minutes longer.

Recipe Summary

Difficulty Level: 
Preparation Time: 
7 Minutes

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