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Oysters Rockefeller With Variations Recipe
|Fresh spinach||2 Bunch (200 gm), cleaned and shredded|
|Oysters||24 Large, shucked (Liquid Reserved)|
|Butter||1⁄8 Cup (2 tbs) (About 1/4 Stick)|
|Freshly ground pepper||1⁄2 Teaspoon|
|Freshly grated nutmeg||1⁄2 Teaspoon|
|Garlic||2 Clove (10 gm), crushed|
|White wine||1⁄4 Cup (4 tbs)|
|Freshly grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Arrowroot||2 Teaspoon (Approximately)|
|Light cream/Half and half||1⁄2 Cup (8 tbs)|
|Anchovy paste||1 Tablespoon|
|Pernod/2 tablespoons anisette||3 Tablespoon|
|Thin bread slices||4 , toasted (Use French Variety)|
Serving size: Complete recipe
Calories 2204 Calories from Fat 967
% Daily Value*
Total Fat 110 g168.8%
Saturated Fat 55.9 g279.3%
Trans Fat 0 g
Cholesterol 767.2 mg
Sodium 4956.4 mg206.5%
Total Carbohydrates 123 g41.1%
Dietary Fiber 8.6 g34.5%
Sugars 3.8 g
Protein 143 g285.9%
Vitamin A 474.6% Vitamin C 238.4%
Calcium 133.1% Iron 349.1%
*Based on a 2000 Calorie diet
Place the shredded spinach on the bottom of the presoaked pot.
Combine the butter, salt, pepper, nutmeg, garlic, and wine in a saucepan, heat until well mixed, and pour over the spinach.
Add the oysters and sprinkle with Parmesan cheese.
Cover the pot and place it in a cold oven.
Set the oven temperature at 450 degrees.
Cook for 35 minutes, then remove from the oven and pour off the sauce into a saucepan.
Return the pot, uncovered, to the oven for another 5 minutes to allow the cheese to brown.
Meanwhile bring the liquid in the saucepan to a boil; add the butter and the arrowroot mixed with the light cream, the reserve oyster liquid, anchovy paste, and Pernod.
Stir until thick.
Place the spinach and oysters on the toasted French bread and cover with the sauce.