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Oysters Rockefeller
Makes 4-6 servings
*6 tbls. unsalted butter, softened
*3 scallions, chopped, light and dark green parts
*1/2 celery stalk, chopped
*1/2 cup parsley, chopped
*1/2 cup spinach, chopped
*Pinch of dried tarragon
*2-3 tbls. Pernod
*1/4 cup dried breadcrumbs, finely crushed
*Salt, to taste
*Dash of hot red pepper sauce
*20-24 oysters, shucked
1Preheat oven to 400 degrees. Melt 2 tablespoons butter in skillet over medium-low heat. Add scallions and celery and saute until softened, about 4 minutes.
2Add parsley, spinach and tarragon and cook 4 minutes longer. Transfer to blender or food processor and add 2 tablespoons Pernod. Process until smooth.
3Scrape mixture into a bowl. Stir in remaining 4 tablespoons butter, breadcrumbs, salt and hot pepper sauce. Taste and reseason with salt and additional Pernod, if necessary.
4Place oysters on a bed of rock salt on a large, oven-proof serving platter. Spread 1 teaspoon of spinach mixture over each oyster. Bake 10-12 minutes. Serve immediately.