Classic Oysters Rockefeller Recipe
Ingredients
| 1/2 pound spinach, washed well and drained | ||
| 6 or 8 scallions | ||
| Head of lettuce | 1/2 | |
| Celery stalks | 1 1/2 | |
| Parsley | 1/2 Bunch (100gm) | |
| Garlic | 1 Clove (5gm) | |
| Butter | 1 Cup (16 tbs) | |
| 1/2 cup fine bread crumbs | ||
| Worcestershire sauce | 1 Tablespoon | |
| Anchovy paste | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Few dashes of Tabasco sauce | ||
| 1 ounce (2 tablespoons) absinthe or Pernod | ||
| Oysters | 36 | |
Directions
GETTING READY
1) Preheat the oven to 450° F.
MAKING
2) Finely chop or grind the celery, spinach, scallions, lettuce, garlic and parsley together.
3) Melt the butter and combine with the greens, Worcestershire sauce, bread crumbs, anchovy paste, Tabasco, Pernod and salt. Blend well and chill until required.
4) Spoon the mixture over each oyester shell placed over a bed of rock salt in a baking pan.
5) Bake in the preheated oven until the mixture is thoroughly heated.
SERVING
6) Serve immediately.
1) Preheat the oven to 450° F.
MAKING
2) Finely chop or grind the celery, spinach, scallions, lettuce, garlic and parsley together.
3) Melt the butter and combine with the greens, Worcestershire sauce, bread crumbs, anchovy paste, Tabasco, Pernod and salt. Blend well and chill until required.
4) Spoon the mixture over each oyester shell placed over a bed of rock salt in a baking pan.
5) Bake in the preheated oven until the mixture is thoroughly heated.
SERVING
6) Serve immediately.
Chef
