Oysters Rockefeller(Gourmet Mag.)

* Exported from MasterCook II *

Oysters Rockefeller (Gourmet Mag.)

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Appetizer American
Seafood Shellfish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 hea Boston lettuce, washed, dried, & chopped f
1/2 pound fresh spinach, washed, dried, & chopped fi
1 cup scallion, minced
2 3/4 cups dry bread crumbs, fine
1/2 cup fresh parsley, minced
1/4 cup celery, minced
3 each garlic cloves, minced
1 cup unsalted butter
2 tablespoons Pernod
1 tablespoon anchovy paste
1/8 teaspoon cayenne pepper
12 sli bacon, lean
36 large oysters in shells
coarse salt for platters
lemon wedges

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 450f 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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