Oysters rockefeller (gourmet mag.)

Yield: 36 Servings



washed drie - & chopped fine 1/2 lb Fresh spinach washed dried - & chopped fine 1 c Scallion minced 2 3/4 c Dry bread crumbs fine 1/2 c Fresh parsley minced 1/4 c Celery minced 3 Garlic cloves minced 1 c Unsalted butter 2 tb Pernod 1 tb Anchovy paste 1/8 ts Cayenne pepper 12 sl Bacon lean 36 lg Oysters in shells Coarse salt for platters Lemon wedges 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 tablespoons 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 450f oven for 18 minutes or until bread crumbs are well browned. Garnish with parsley sprigs and lemon wedges and serve. a 1976 Gourmet Mag. favorite

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