Fish and Seafood Recipes
Oysters Rockefeller
Yield: 4 servings
Ingredients
- 1 (10 ounce) package frozen chopped spinach
- 1/2 cup butter, softened
- 1/4 cup cracker crumbs
- 1/2 cup bread crumbs, divided
- 6 scallions, finely chopped
- 2 ribs celery, finely chopped
- 1/3 bunch parsley
- 1/3 head lettuce, shredded
- Dash Tabasco sauce
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon salt
- 1 teaspoon anchovy paste
- 1/4 cup grated Parmesan cheese
- Ice cream salt
- 2 dozen oyster shells or ramekins
- 2 to 3 dozen oysters
Instructions
- Puree spinach in a blender or processor.
- Mix softened butter and 1/4 cup cracker crumbs in a separate bowl.
- Add spinach and all other ingredients except ice cream salt and oysters.
- Fill a pie pan with ice cream salt.
- Heat in a 450 degrees F oven for 20 minutes.
- Place shells in pan and fill each with 2 or 3 oysters. Cover with 2 tablespoons sauce.
- Bake at 450 degrees F for 30 minutes.
- If not brown, broil slightly.