ezRecipe-Zee: Cooking Recipe: How to make Oysters Rockefeller

Oysters Rockefeller

	COMMENTS
	SEND TO A FRIEND
	REPORT A RECIPE
	PRINTABLE VIEW

Date Added:	February 29, 2008
Calories:
Serves:	8
Prep. Time:	0:00
Category:	Appetizers, Seafood / Shellfish

Ingredients:

1                   garlic clove
2     cups          fresh spinach - (loosely packed)
1     bunch         watercress
1/2   cup           chopped green onions
3/4   cup           unsalted butter - (1 1/2 sticks)
1/2   cup           dry breadcrumbs
2     tablespoons   Pernod or other anise-flavored liqueur
1     teaspoon      fennel seeds
1     teaspoon      hot pepper sauce
                    Salt
                    Freshly-ground black pepper
1     pound         rock salt - (about)
24                  fresh oysters
                    shells reserved
1/4   cup           freshly-grated Parmesan cheese

Directions: one line for each direction. When saved the lines will be numbered.

Position rack in top third of oven and preheat to 450 degrees. Finely chop garlic in processor. Add spinach, watercress and green onions to garlic. Process, using on/off turns, until mixture is finely chopped. Transfer mixture to medium bowl.
Combine butter, breadcrumbs, Pernod, fennel and hot sauce in processor. Process until well blended. Return spinach mixture to processor. Process, using on/off turns, just until mixtures are blended. Season with salt and pepper. (Can be made 8 hours ahead. Cover; chill.)
Sprinkle rock salt over large baking sheet to depth of 1/2 inch. Arrange oysters in half shells atop rock salt. Top each oyster with 1 tablespoon spinach mixture. Sprinkle with cheese. Bake until spinach mixture browns on top, about 8 minutes.
This recipe yields 8 first-course servings.
Comments: The original recipe for oysters Rockefeller, created at the New Orleans restaurant Antoine's in 1899, remains a secret to this day. The appetizer, oysters topped with a mixture of finely chopped greens and copious amounts of butter and then baked in their shells, was considered so rich that it had to be named after the richest man of the day, John D. Rockefeller. A few years later, no self-respecting restaurateur would be without his own version on the menu. This lighter take features spinach, watercress, green onions and grated Parmesan.

Notes:
Recipe from the article "The 20th Century In Food: 1900s"

Nutrition Facts not Available

Rating: ()

Added On: February 29, 2008

* Bon App�tit, September 1999