Oysters Rockefeller Recipe
Ingredients
| Oysters in half shell- 4 dozen | ||
| Bacon- 8 slices, crisp | ||
| Spinach | 2 Cup (16 tbs), chopped | |
| Parsley | 3 Tablespoon, minced | |
| Celery leaves | 1/2 Cup (16 tbs), chopped | |
| Green onion tops | 2 | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Paprika | 1/4 Teaspoon | |
| Lemon juice | 1/3 Cup (16 tbs) | |
| Absinthe- 4 drops | ||
| White wine | 1 Tablespoon | |
| Butter | 1/2 Cup (16 tbs), melted | |
| Crumbs | 1/2 Cup (16 tbs), buttered | |
Directions
GETTING READY
1.Start by preheating the oven to 475F degrees
2.Also chop bacon, spinach, parsley, celery and onion tops very fine
MAKING
3.In a pan, heat 1-inch layer of rock salt until very hot
4.Place oysters in shells and then arrange then on salt
5.Heat them in an hot oven for 5 minutes, until the edges curl
6.Now add seasonings, lemon juice, wines and butter
7.Place little mixture of bacon, spinach, parsley, celery and onion tops on each oyster
8.Sprinkle with crumbs and return to oven to brown for 2 minutes
SERVING
9.Serve with salads or a sauce of your choice
1.Start by preheating the oven to 475F degrees
2.Also chop bacon, spinach, parsley, celery and onion tops very fine
MAKING
3.In a pan, heat 1-inch layer of rock salt until very hot
4.Place oysters in shells and then arrange then on salt
5.Heat them in an hot oven for 5 minutes, until the edges curl
6.Now add seasonings, lemon juice, wines and butter
7.Place little mixture of bacon, spinach, parsley, celery and onion tops on each oyster
8.Sprinkle with crumbs and return to oven to brown for 2 minutes
SERVING
9.Serve with salads or a sauce of your choice
Chef
