Melissa's Corporate Chefs
Oysters Rockefeller
Category
Appetizer
Servings
20 pieces
Prep Time
1.30 minutes
Cook Time
25-30 minutes
Author:
Melissa's Corporate Chefs
Ingredients
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3/4 cup Watercress, firmly packed sprigs (discard coarse stems) and finely chopped
-
1 1/3 cups Baby Spinach, firmly packed and finely chopped
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3 tablespoons Scallions (green parts only) finely chopped
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2 tablespoons Parsley - finely chopped
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2 teaspoons Organic Celery, minced
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3 tablespoons Bread Crumbs, coarsely chopped (preferably from day old bread)
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3 1/2 tablespoons Unsalted Butter
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1 teaspoon Pernod or other Anise-Flavored Liquor
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Salt and Pepper to taste
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1 pinch Cayenne Pepper
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3 slices Bacon
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10 cups Kosher Salt for baking and serving
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20 small Oysters on the half shell (oysters should be picked over for shell fragments and shells well scrubbed)
Directions
Toss together watercress, spinach, scallion greens, parsley, celery, and 1 Tbsp. plus 1 tsp. bread crumbs in a bowl.
Melt butter in a 10-inch heavy skillet over moderate heat, then add watercress mixture and cook, stirring, until spinach is wilted, 1 to 2 minutes.
Stir in Pernod, salt and pepper to taste and cayenne pepper. Transfer mixture to a bowl and chill, covered, until cold, about 1 hour.
Place oven rack in middle position and preheat oven to 450°
While watercress mixture chills, cook bacon in cleaned skillet over moderate heat, turning, until crisp, then drain on paper towels and finely crumble.
Spread 5 cups Kosher salt in a large shallow baking pan (about 1 inch deep) and nestle oysters (in shells) in it. Spoon watercress mixture evenly into oysters, then top with crumbled bacon and sprinkle with remaining tablespoon plus 2 teaspoons bread crumbs.
Bake oysters until edges of oysters begin to curl and bread crumbs are golden, about 10 minutes. Serve warm oysters in shells, on a platter nestled in remaining salt.
Filed in:
Appetizer,
Organic Celery,
Organic Green Onions,
Organic Parsley,
Organic Spinach,
Oysters,
Oysters Rockefeller,
Rockefeller,
Spinach,
Watercress
