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Oyster
Oysters Rockefeller
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Ingredients:
- 1/3 cup finely chopped fennel or celery
- 2 tablespoons snipped fresh parsley
- 1/4 cup finely chopped onion
- 1 clove garlic, minced
- 3 tablespoons margarine or butter
- 2 cups chopped fresh spinach
- 1 tablespoon anisette, Pernod, or water
- Several drops bottled hot pepper sauce
- 1/2 cup seasoned or plain fine dry bread crumbs
- Dash pepper
- 24 oysters in shells
- 4 teaspoons margarine or butter, melted
- Rock salt
To Prepare
- Throughly wash oysters. Using an oyster knife or other blunt-tipped knife, open shells. Remove oysters and dry.
Discard flat top shells; wash deep bottom shells. Place each oyster in a shell. Set aside.
- For filling, in a large skillet cook fennel or celery, onion, parsley, and garlic in the 3 tablespoons margarine or butter
until tender. Add spinach; cook and stir just until greens begin to wilt. Remove from heat. Stir in anisette, Pernod, or water; pepper sauce,
and pepper. Stir in 2 tablespoons of the crumbs.
- Spoon about 1 teaspoon filling atop each oyster. Toss together remaining crumbs and the 4 teaspoons melted margarine or butter.
Sprinkle over oysters.
- Line a shallow baking pan with rock salt to a depth of 1/2 inch. (Or, use foil to keep oysters from tipping.)
Arrange oysters atop. Bake in a 425 degree F oven 10 to 12 minutes or until edges begin to curl. Serve warm. Makes 24 appetizers.
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