Oysters rockefeller


1 boston lettuce, wash, dried
1/2 lb fresh spinach, wash, dried
1 cup scallion, minced
2 3/4 cup dry bread crumbs, fine
1/2 cup fresh parsley, minced
1/4 cup celery, minced
3 garlic cloves, minced

1 cup unsalted butter
2 tbsp pernod
1 tbsp anchovy paste
1/8 tsp cayenne pepper
12 slices lean bacon
36 lg oysters in shells
Coarse salt for platters
Lemon wedges

How to prepare

Shuck oysters, reserving liquor and bottom shells scrub and dry shells in a bowl, Combine lettuce, spinach, scallion, 1/2 cup bread crumbs, parsley, celery, and Garlic in a skillet, met butter over moderate heat and cook the spinach mixture, Stirring for 1-2 minutes, or until greens are wilted stir in the pernod, anchovy Paste, cayenne, and salt and pepper to taste chill the mixture, covered, for 1 hour In another skillet, cook bacon over moderate heat until crisp transfer to paper Towels to drain, and then crumble it arrange one oyster in each of the reserved Shells and moisten each with some of the reserved liquor spread half the spinach Mixture by heaping tbsp onto the oysters sprinkle bacon over each oyster top the Bacon with remaining spinach mixture and sprinkle each with 1 tbsp of remaining Bread crumbs arrange oysters on an oven proof platters filled with coarse salt bake In the middle of a preheated 450

(No Ratings Yet)

Related Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *