Oysters Rockefeller
Originally created in New Orleans. We like Kachemak Bay oysters.
Oysters Rockefeller
Ingredients
- 24 oysters
- 3 green onions chopped very finely
- 1/4 cup celery chopped very finely
- 1/2 cup spinach chopped very finely
- 2 tablespoons parsley chopped very finely
- 3 tablespoons bread crumps
- 1/2 teaspoon Worcestershire sauce
- 1/8 teaspoon Tabasco sauce
- 1/2 pound butter softened
- rock salt optional, used for a bed to hold the shells
Instructions
- Preheat your oven to 450 degrees F.
- Shuck the oysters place the oyster in the deep half of its shell.
- Combine the green onions, celery, spinach, and parsley. Mince them finely (or use a couple of bursts in a food processor).
- Using a medium bowl, combine the green onions, celery, spinach, and parsley with the bread crumbs.
- Add the Worcestershire sauce and Tabasco sauce and mix.
- Add the butter and cream the mixture together until it is a smooth paste.
- Using a baking sheet that is large enough to hold all of the oysters, spread rock salt over the bottom to hold the oyster shells (you can also use crumpled aluminum foil to hold the oysters) sol they don't spill their innards.
- Arrange the oysters on the baking sheet.
- Place one tablespoon of the butter/spinach mixture on the top of each oyster.
- Bake at 450 degrees F for about 10 minutes, until the butter/spinach mixture is melted.