Best Oysters Rockefeller
Yield
36 servingsPrep
20 minCook
40 minReady
2 hrsIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | head |
boston lettuce
chopped |
* |
½ | pound |
spinach
chopped |
|
1 | cup |
scallions, spring or green onions
minced |
|
2 ¾ | cups |
bread crumbs
|
|
½ | cup |
parsley leaves
minced |
|
¼ | cup |
celery
minced |
|
3 | each |
garlic cloves
|
|
1 | cup |
butter, unsalted
|
|
2 | tablespoons |
pernod
|
* |
1 | tablespoon |
anchovy paste
|
* |
⅛ | teaspoon |
cayenne pepper
|
|
12 | slices |
bacon
lean |
|
36 | large |
oysters
|
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | head |
boston lettuce
chopped |
* |
226.8 | g |
spinach
chopped |
|
237 | ml |
scallions, spring or green onions
minced |
|
651 | ml |
bread crumbs
|
|
118 | ml |
parsley leaves
minced |
|
59 | ml |
celery
minced |
|
3 | each |
garlic cloves
|
|
237 | ml |
butter, unsalted
|
|
3E+1 | ml |
pernod
|
* |
15 | ml |
anchovy paste
|
* |
0.6 | ml |
cayenne pepper
|
|
12 | slices |
bacon
lean |
|
36 | large |
oysters
|
* |
Directions
Shuck oysters, reserving liquor and bottom shells.
Scrub and dry shells.
In a bowl, combine lettuce, spinach, scallion, ½ cup bread crumbs, parsley, celery, and garlic.
In a skillet, met butter over moderate heat and cook the spinach mixture, stirring for 1 to 2 minutes, or until greens are wilted.
Stir in the Pernod, anchovy paste, cayenne, and salt and pepper to taste.
Chill the mixture, covered, for 1 hour. In another skillet, cook bacon over moderate heat until crisp.
Transfer to paper towels to drain, and then crumble it.
Arrange one oyster in each of the reserved shells and moisten each with some of the reserved liquor.
Spread half the spinach mixture by heaping tablespoons onto the oysters.
Sprinkle bacon over each oyster.
Top the bacon with remaining spinach mixture and sprinkle each with 1 tablespoon of remaining bread crumbs.
Arrange oysters on an oven proof platters filled with coarse salt.
Bake in the middle of a preheated 450 degrees oven for 18 minutes or until bread crumbs are well browned.
Garnish with parsley sprigs and lemon wedges and serve.