2 tablespoons Pernod or other anise-flavored liqueur
1 teaspoon fennel seeds, ground
1 teaspoon hot pepper sauce
1 pound rock salt
24 fresh oysters, shucked, shells reserved
1/4 cup freshly grated Parmesan cheese
Instructions
Oysters Rockefeller
Prep Time
-
Cook Time
-
Serves
8
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Email This Recipe IM This Recipe Print This Recipe 1. Ingredients1 garlic clove
2 cups loosely packed fresh spinach
1 bunch watercress, stems trimmed
1/2 cup chopped green onions
3/4 cup unsalted butter, room temperature
1/2 cup dry bread crumbs
2 tablespoons Pernod or other anise-flavored liqueur
1 teaspoon fennel seeds, ground
1 teaspoon hot pepper sauce
1 pound rock salt
24 fresh oysters, shucked, shells reserved
1/4 cup freshly grated Parmesan cheese
Nutrition InfoPer Serving
Calories: 325 kcal
Carbohydrates: 14 g
Dietary Fiber:
Combine butter, breadcrumbs, Pernod, fennel and hot sauce in processor. Process until well blended. Return spinach mixture to processor. Process, using on/off turns, just until mixtures are blended. Season with salt and pepper. (Can be made 8 hours ahead. Cover; chill.)
Sprinkle rock salt over large baking sheet to depth of 1/2 inch. Arrange oysters in half shells atop rock salt. Top each oyster with 1 tablespoon spinach mixture. Sprinkle with cheese. Bake until spinach mixture browns on top, about 8 minutes.
Yield: 8 servings
Per Serving
NUTRITIOM FACTS
Calories: 325 kcal
Carbohydrates: 14 g
Dietary Fiber: 0 g
Fat: 22 g
Protein: 16 g
Sugars: 1 g
Serving
Suggestions
8
Originally Submitted
5/5/2008
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