Red Pepper Seasoned Oysters Rockefeller Recipe
Ingredients
| Butter/Margarine | 6 Tablespoon | |
| 1/2 cup fine dry bread crumbs | ||
| 2 cups fresh spinach leaves, washed and stemmed | ||
| Parsley sprigs | 1/2 Cup (16 tbs) | |
| Celery | 1/2 Cup (16 tbs), diced | |
| Onion | 2 Tablespoon, diced | |
| 1 tablespoon Pernod liqueur | ||
| Salt | 1/4 Teaspoon | |
| 3 drops liquid red pepper seasoning | ||
| 18 large oysters on the half shell | ||
| Rock Salt | 1 To taste | |
Directions
MAKING
1 In a small saucepan, melt butter or margarine ; add bread crumbs and saute for 1 minute, while stirring constantly.
2 In an electric blender container, combine the butter mixture, spinach, parsley, celery, onion, Pernod, salt, and pepper seasoning . Whirl at high speed, stopping blender to stir contents several times, until the mixture is smooth. Pour into a small bowl; refrigerate until ready to use.
3 In six individual heatproof dishes,arrange the oysters on a bed of rock salt placing 3 in each dish. (Rock salt steadies oyster shells and retains heat.) Top each oyster with a table-spoonful of spinach mixture.
4 Broil for 3 minutes, or just until the topping is lightly browned and heated through.
SERVING
5 Serve immediately.
1 In a small saucepan, melt butter or margarine ; add bread crumbs and saute for 1 minute, while stirring constantly.
2 In an electric blender container, combine the butter mixture, spinach, parsley, celery, onion, Pernod, salt, and pepper seasoning . Whirl at high speed, stopping blender to stir contents several times, until the mixture is smooth. Pour into a small bowl; refrigerate until ready to use.
3 In six individual heatproof dishes,arrange the oysters on a bed of rock salt placing 3 in each dish. (Rock salt steadies oyster shells and retains heat.) Top each oyster with a table-spoonful of spinach mixture.
4 Broil for 3 minutes, or just until the topping is lightly browned and heated through.
SERVING
5 Serve immediately.
Chef
