Antoine's Oysters Rockefeller Recipe
Ingredients
| 1/2 cup tightly packed parsley leaves | ||
| 1 cup tightly packed spinach leaves | ||
| 4 shallots or 1 small onion | ||
| Aniseed | 1 Tablespoon | |
| Water | 1 Cup (16 tbs) | |
| Hot pepper sauce | 1/4 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Ground thyme | 1/2 Teaspoon | |
| Anchovy paste | 1 Tablespoon | |
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| Bread crumbs | 1/2 Cup (16 tbs), toasted | |
| Oysters | 24 | |
| Rock Salt | 1 To taste | |
Directions
Put parsley, spinach, and shallots through a food chopper.
Simmer aniseed in water for 10 minutes.
Strain out the seed.
Add ground vegetables to anise-flavored liquid (this approximates the flavor of absinthe which was in the original formula).
Simmer, covered, for 10 minutes.
Season with hot pepper sauce, salt, thyme, and anchovy paste.
Add butter and bread crumbs.
If sauce is too thick to spread easily, thin it with a little of the oyster liquor.
Open oysters with an oyster knife.
Place oysters on a bed of rock salt in a shallow baking dish.
Bake in preheated moderate oven (350"F.) for about 6 minutes or broil them for 5 minutes only, until the edges curl.
Spread each oyster with a spoon of the prepared sauce and return to broiler for 5 minutes longer.
Simmer aniseed in water for 10 minutes.
Strain out the seed.
Add ground vegetables to anise-flavored liquid (this approximates the flavor of absinthe which was in the original formula).
Simmer, covered, for 10 minutes.
Season with hot pepper sauce, salt, thyme, and anchovy paste.
Add butter and bread crumbs.
If sauce is too thick to spread easily, thin it with a little of the oyster liquor.
Open oysters with an oyster knife.
Place oysters on a bed of rock salt in a shallow baking dish.
Bake in preheated moderate oven (350"F.) for about 6 minutes or broil them for 5 minutes only, until the edges curl.
Spread each oyster with a spoon of the prepared sauce and return to broiler for 5 minutes longer.
Chef
