Oysters Rockefeller With Variations Recipe
Oysters rockefeller with variations is a lovely and elegant recipe made with oysters spinach and cream along with fresh spices. Cooked in the oven, the oysters rockefeller can be served on the half shells or over french toast as a starter in parties.
Ingredients
2 large bunches fresh spinach, cleaned and shredded
18 to 24 large oysters, shucked, liquid reserved
1/4 stick butter
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon freshly grated nutmeg
2 cloves garlic, crushed
1/4 cup white wine
1/2 cup freshly grated Parmesan cheese
2 teaspoons arrowroot, approximately
1/2 cup light cream or half and half
1 tablespoon anchovy paste
3 tablespoons Pernod or 2 tablespoons anisette
4 thin slices French bread, toasted
Directions
Presoak a clay pot, top and bottom, in water for 15 minutes.
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.
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.
