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Red Pepper Seasoned Oysters Rockefeller Recipe
|Fine dry bread crumbs||1⁄2 Cup (8 tbs)|
|Fresh spinach leaves||2 Cup (32 tbs), washed and stemmed|
|Parsley sprigs||1⁄2 Cup (8 tbs)|
|Diced celery||1⁄2 Cup (8 tbs)|
|Diced onion||2 Tablespoon|
|Pernod liqueur||1 Tablespoon|
|Liquid red pepper seasoning||3 Drop|
|Large oysters||18 Large (On The Half Shell)|
|Rock salt||To Taste|
Calories 241 Calories from Fat 136
% Daily Value*
Total Fat 15 g23.8%
Saturated Fat 8.4 g42.1%
Trans Fat 0 g
Cholesterol 96.5 mg
Sodium 319.6 mg13.3%
Total Carbohydrates 12 g4%
Dietary Fiber 0.83 g3.3%
Sugars 1.7 g
Protein 13 g26.8%
Vitamin A 43.6% Vitamin C 34.3%
Calcium 4.4% Iron 41.1%
*Based on a 2000 Calorie diet
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.
5 Serve immediately.