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Oysters Rockefeller

chef.pierre's picture
Ingredients
  Chopped green onion 2 Tablespoon
  Chopped celery 2 Tablespoon
  Chopped fennel 3 Tablespoon
  Chopped parsley 3 Tablespoon
  Butter 1⁄4 Pound
  Watercress/Spinach 1 Cup (16 tbs)
  Bread crumbs 3 Tablespoon
  Pernod/Anisette 3 Tablespoon
  Salt 1⁄4 Teaspoon
  White pepper 1⁄8 Teaspoon
  Cayenne 1 Dash
  Oysters on the half shell 2 Dozen
Directions

GETTING READY
1. Preheat oven hot to 450°F.

MAKING
2. In a pan heat 3 tablespoons butter and add onion, celery, and herbs. Sauté for 3 minutes.
3. Mix watercress or spinach and cook till wilted.
4. In a blender add this mixture, remaining butter, bread crumbs, liqueur, and seasonings. Blend for 1 minute.
5. Spoon 1-tablespoon mixture on each oyster.
6. Dampen the salt and place oyster shells on it.
7. Bake for minutes until oysters are heated.

SERVING
8. Serve hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Appetizer
Method: 
Saute
Ingredient: 
Seafood
Interest: 
Healthy
Preparation Time: 
15 Minutes
Cook Time: 
50 Minutes
Ready In: 
65 Minutes
Servings: 
12

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Average: 4.2 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 160 Calories from Fat 87

% Daily Value*

Total Fat 10 g15.1%

Saturated Fat 5.3 g26.6%

Trans Fat 0 g

Cholesterol 63.1 mg21%

Sodium 165.1 mg6.9%

Total Carbohydrates 7 g2.3%

Dietary Fiber 0.49 g2%

Sugars 0.3 g

Protein 9 g17.5%

Vitamin A 20.1% Vitamin C 24.6%

Calcium 2.8% Iron 26.9%

*Based on a 2000 Calorie diet

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Oysters Rockefeller Recipe