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Oysters Rockefeller

by Sally Bernstein


Makes 12 oysters

12 oysters in the shell
rock salt

Sauce:
6 Tbsp. butter
6 Tbsp. minced fresh spinach
3 Tbsp. minced scallions
3 Tbsp. minced fresh parsley
3 Tbsp. minced celery
5 Tbsp. breadcrumbs
dash Tabasco
1 Tbsp. Pernod

Scrub the oysters in the shell under running cold water. Open carefully with a knife by cutting the oyster at the muscle to separate. Clean.

Melt the butter and stir in the spinach, scallions, parsley, celery, breadcrumbs, Tabasco and Pernod. Cook, stirring constantly, until it is soft (10-15 min.).Press through a sieve or put in a blender. Cool. Place a spoonful on top of each oyster. Broil under 450º heat until the sauce begins to brown (about 5 min.).

The oysters sit on a bed of rock salt. If you prefer more sauce double the sauce ingredients or ½ the amount of oysters.

 

©Sally Bernstein, 2006



Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

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