LOCATION: Recipes >> Shellfish >> Oysters Rockefeller 01
|
 |
|
Oysters Rockefeller 01
|
|
|
|
Oysters Rockefeller
2 dozen oysters on the half shell, drained
4 pans rock salt
1 cup (2 sticks) butter, softened
3/4 cup finely chopped cooked spinach
6 Tbsp. very finely chopped watercress leaves
1/4 cup finely chopped fresh scallion tops
2 Tbsp. finely chopped celery
3/4 tsp. salt
1/2 tsp. white pepper
1/2 tsp. dried marjoram
1/2 tsp. dried basil
1/2 tsp. cayenne
1/2 tsp. ground anise seed
1/4 cup Pernod (or Hernsaint)
Combine all ingredients (for sauce) in a stainless steel or porcelain
bowl and cream with a wooden spoon. Complete mixing with a whisk
or blender at medium speed. Shape sauce into oval patties about
2.5 x 2 inches and 0.5 inches thick by scooping about two Tbsp. of
sauce from bowl and pressing it into your palm. Set on a platter
and refrigerate while you prepare the oysters for baking.
Preheat the oven to 500F. Wash the oyster shells thoroughly and
dry. Place a drained oyster on each shell and set them 6 to a pan
on the rock salt. Cover each oyster with a patty of sauce and bake
14-16 minutes, until the sauce bubbles and is lightly browned on
top. Allow to cool 3-6 minutes before serving.
|
|
|
|
|
|
|
|
Recipe Reviews:
How does this recipe taste?
Average Ratings:
| Taste: (n/a) |
Ease of Prep: (n/a) |
Appearance: (n/a) |
Write an ON-LINE REVIEW and share your thoughts with others.
|
|
