Free Recipe Oysters Rockefeller – Gourmet Magazine
Recipe Type: Free Fish Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 36
Ingredients for Oysters Rockefeller – Gourmet Magazine Recipe
1 Boston Lettuce, Wash, Dried
2 tb Pernod
1/2 lb Fresh Spinach, Wash, Dried
1 tb Anchovy Paste
1 c Scallion, Minced
1/8 ts Cayenne Pepper
2 3/4 c Dry Bread Crumbs, Fine
12 Slices Lean Bacon
1/2 c Fresh Parsley, Minced
36 lg Oysters In Shells
1/4 c Celery, Minced
Coarse Salt For Platters
3 Garlic Cloves, Minced
Lemon Wedges
1 c Unsalted Butter
Oysters Rockefeller – Gourmet Magazine Preparation
Shuck oysters, reserving liquor and bottom shells. Scrub and dry shells. In a bowl, combine lettuce, spinach, scallion, 1/2 cup bread crumbs, parsley, celery, and garlic. In a skillet, met butter over moderate heat and cook the spinach mixture, stirring for 1-2 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 Tbsp of remaining bread crumbs. Arrange oysters on an oven proof platters filled with coarse salt. Bake in the middle of a preheated 450øF oven for 18 minutes or until bread crumbs are well browned. Garnish with parsley sprigs and lemon wedges and serve. a 1976 Gourmet Mag. favorite
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