Description
A traditional recipe for oysters Rockefeller.
Ingredients
- 2 slices bacon
- 24 unopened, fresh, live medium oysters
- 1 ½ cups cooked spinach
- ⅓ cup bread crumbs
- ¼ cup chopped green onions
- 1 tablespoon chopped fresh parsley
- ½ teaspoon salt
- 1 dash hot pepper sauce
- 3 tablespoons extra virgin olive oil
- 1 teaspoon anise flavored liqueur
- 4 cups kosher salt
Instructions
- Preheat oven to 450 degrees F (220 degrees C). Place bacon in a large
- deep skillet. Cook over medium high heat until evenly brown. Drain
- crumble and set aside.
- Clean oysters and place in a large stockpot. Pour in enough water to cover oysters; bring the water and oysters to a boil. Remove from heat and drain and cool oysters. When cooled break the top shell off of each oyster.
- Using a food processor
- chop the bacon
- spinach
- bread crumbs
- green onions
- and parsley. Add the salt
- hot sauce
- olive oil and anise-flavored liqueur and process until finely chopped but not pureed
- about 10 seconds.
- Arrange the oysters in their half shells on a pan with kosher salt. Spoon some of the spinach mixture on each oyster. Bake 10 minutes until cooked through
- then change the oven’s setting to broil and broil until browned on top. Serve hot.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr
Servings: 6