Oysters Rockefeller Recipe
Ingredients
| Green onion | 2 Tablespoon, chopped | |
| Celery | 2 Tablespoon, chopped | |
| Fennel | 3 Tablespoon, chopped | |
| Parsley | 3 Tablespoon, chopped | |
| Butter | 1/4 pound | |
| Watercress or spinach - 1 cup | ||
| Bread crumbs | 3 Tablespoon | |
| Pernod or anisette - 3 tablespoons | ||
| Salt | 1/4 Teaspoon | |
| Pepper white | 1/8 Teaspoon | |
| Dash cayenne | ||
| Oysters on the half shell - 2 dozen | ||
Directions
GETTING READY
1. Preheat oven hot to 450°F.
MAKING
2. In a pan heat 3 tablespoons butter and add onion, celery, and herbs. Sauté for 3 minutes.
3. Mix watercress or spinach and cook till wilted.
4. In a blender add this mixture, remaining butter, bread crumbs, liqueur, and seasonings. Blend for 1 minute.
5. Spoon 1-tablespoon mixture on each oyster.
6. Dampen the salt and place oyster shells on it.
7. Bake for minutes until oysters are heated.
SERVING
8. Serve hot.
1. Preheat oven hot to 450°F.
MAKING
2. In a pan heat 3 tablespoons butter and add onion, celery, and herbs. Sauté for 3 minutes.
3. Mix watercress or spinach and cook till wilted.
4. In a blender add this mixture, remaining butter, bread crumbs, liqueur, and seasonings. Blend for 1 minute.
5. Spoon 1-tablespoon mixture on each oyster.
6. Dampen the salt and place oyster shells on it.
7. Bake for minutes until oysters are heated.
SERVING
8. Serve hot.
Chef
