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"De gustibus non est disputandum"
(there is no disputing about tastes)
Michael Thorne Executive Chef, AtomicGourmet.com
Atomic Gourmet
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Oysters Rockafeller
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Difficulty Level: Easy
Recipe Id: USA1032

Oysters Rockefeller

  • 18 Half Shell Oysters
  • 1/4 cup margarine or butter
  • 1/4 cup chopped celery
  • 1/4 cup chopped green onions and tops
  • 2 tablespoons chopped fresh parsley
  • 1 package (10 oz.) frozen, chopped spinach, thawed
  • 2 teaspoons anisette
  • 1/4 teaspoon salt
  • 1/4 cup dry bread crumbs
  • 1 tablespoon melted butter
  • rock salt

  1. In a small saucepan, saute celery, onions and parsley in margarine until tender.
  2. In blender, combine sauteed vegetables, spinach, anisette and salt.
  3. Blend until almost pureed. When necessary, stop blender and push vegetables into blades.
  4. Place 1/2 inch of rock salt in a shallow, oven−proof serving dish.
  5. Nestle half shell oysters in salt bed. (This rock salt holds the shells in place and keeps oysters hot.)
  6. Top each oyster with spinach mixture.
  7. Combine bread crumbs and melted butter, then sprinkle crumb mixture over oysters.
  8. Bake at 450 degrees for 10 minutes. Serve immediately.

 


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