Oysters Rockefeller
Equipment
Ingredients
- 20 Oysters in shell
- 8 strips bacon
- 4 tbsp margarine
- 4 tbsp celery chopped fine
- 4 tbsp onion chopped fine
- 2 tbsp parsley chopped
- 5 ounces spinach thawed, well drained, and chopped
- 1 tbsp anisette (optional)
- 1 ½ tbsp margarine
- 2 tbsp breadcrumbs
- sea salt
Instructions
- Preheat oven to 450℉.
- Shuck oysters. Leave oysters in deep half of shell.
- Fry bacon until slightly crisp and drain on paper towels. Chop bacon finely and set aside.
- In margarine, sauté celery, onion, and parsley until slightly tender. Remove sautéed vegetables from stove, add spinach and anisette.
- Line baking trays with sea salt ¼ inch deep.
- Place oysters in shells in rock salt and pack down.
- Sprinkle 1 tsp spinach mixture and ½ tsp finely chopped bacon over each oyster.
- Melt ½ tbsp butter and mix in bread crumbs. Sprinkle lightly over oysters.
- Bake for 10 minutes and serve.