Oysters Rockefeller Recipe
Oysters Rockefeller!! Is that what you are looking for?? Then this is the right place to be! A yummy Side Dish dish that I recommend to my friends is this recipe of Oysters Rockefeller. Stock up on bags full of Seafood as you will want to make this Oysters Rockefeller a lot. I would really appreciate a feedback on this recipe of Oysters Rockefeller. Thank You.
Ingredients
24 oysters on-the-half-shell
Rock salt
1/2 cup butter or margarine
4 medium shallots, chopped
1/4 cup chopped fennel sprigs or 1/4 to 1/2 teaspoon dried leaf tarragon
1/4 cup chopped parsley
2 cups watercress or torn spinach leaves
2 to 4 tablespoons Pernod or other anise-flavored liqueur
Salt
Freshly ground pepper
Directions
Have fish retailer prepare oysters on-the-half-shell or, working over a bowl to catch liquor, open oysters.
Reserve any oyster liquor; strain through several layers of cheesecloth to remove bits of shell or debris.
Preheat oven to 450F (230C).
Spread rock salt to a depth of 1/2 inch in a shallow baking pan large enough to hold oyster shells in a single layer.
Place pan in oven.
In a large skillet, melt butter or margarine over medium heat.
Add shallots, fennel or tarragon and parsley; saute 4 to 5 minutes.
Add watercress or spinach; cook until limp.
Pour mixture into a blender or food processor fitted with a metal blade.
Add liqueur and 1 tablespoon reserved oyster liquor.
Process until smooth; season with salt and pepper to taste.
Cool slightly.
Spoon mixture over each oyster, spreading to cover.
Remove baking pan from oven; nestle oyster shells in hot salt.
Return baking pan to oven.
Bake 4 to 5 minutes or until hot and bubbling.
Reserve any oyster liquor; strain through several layers of cheesecloth to remove bits of shell or debris.
Preheat oven to 450F (230C).
Spread rock salt to a depth of 1/2 inch in a shallow baking pan large enough to hold oyster shells in a single layer.
Place pan in oven.
In a large skillet, melt butter or margarine over medium heat.
Add shallots, fennel or tarragon and parsley; saute 4 to 5 minutes.
Add watercress or spinach; cook until limp.
Pour mixture into a blender or food processor fitted with a metal blade.
Add liqueur and 1 tablespoon reserved oyster liquor.
Process until smooth; season with salt and pepper to taste.
Cool slightly.
Spoon mixture over each oyster, spreading to cover.
Remove baking pan from oven; nestle oyster shells in hot salt.
Return baking pan to oven.
Bake 4 to 5 minutes or until hot and bubbling.
