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Oysters rockefeller
Artist: _
Categories: American, Appetizers, Exotic, North American, Oysters, Seafood
Yield: 36
Rating: 0
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Ingredients:
1 eachBoston lettuce, washed, drie
1 cupScallion, minced
1/2 cupFresh parsley, minced
3 eachGarlic cloves, minced
2 tbspPernod
1/8 tbspCayenne pepper
36 eachLg Oysters in shells
1 xLemon wedges
1/2 lbsFresh spinach, washed, dried
2 3/4 cupDry bread crumbs, fine
1/4 cupCelery, minced
1 cupUnsalted butter
1 tbspAnchovy paste
12 eachSl Bacon, lean
1 xCoarse salt for platters
Procedures:
1Shuck oysters, reserving liquor and bottom shells.
2Scrub and dry shells.
3In a bowl, combine lettuce, spinach, scallion, ?cup bread crumbs, parsley, celery, and garlic.
4In a skillet, met butter over moderate heat and cook the spinach mixture, stirring for 1-2 minutes, or until greens are wilted.
5Stir in the pernod, anchovy paste, cayenne, and salt and pepper to taste.
6Chill the mixture, covered, for 1 hour.
7In another skillet, cook bacon over moderate heat until crisp.
8Transfer to paper towels to drain, and then crumble it.
9Arrange one oyster in each of the reserved shells and moisten each with some of the reserved liquor.
10Spread half the spinach mixture by heaping tablespoons onto the oysters.
11Sprinkle bacon over each oyster.
12Top the bacon with remaining spinach mixture and sprinkle each with 1 tbsp of remaining bread crumbs.
13Arrange oysters on an oven proof platters filled with coarse salt.
14Bake in the middle of a preheated 450f oven for 18 minutes or until bread crumbs are well browned.
15Garnish with parsley sprigs and lemon wedges and serve.
16A 1976 gourmet mag. favorit
 
 
 
 

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