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Oysters Rockefeller    HT  HD  Creole  50mins

Serves 4      Hot   Seafood  Shellfish  Vegetables  Alcohol  Herbs   Starter Appetiser Hors d’oeuvre Eggless   Louisiana Nth America North American

16 Live Oysters in their shells
225g/8oz Butter
275g/8oz Fresh Leaf Spinach, finely chopped
3 tbsp freshly chopped Parsley, finely chopped
4 Spring Onions, finely chopped
2 teasp Worcestershire Sauce
3 dashes Tabasco Sauce
1 teasp Pernod or Absinthe
2 tbsp Fresh White Breadcrumbs (approx)
Sea Salt


1. Clean the oysters and place in a large saucepan with enough water to cover. Bring to the boil and boil for 2 minutes then remove from heat and drain in a colander.

2. Melt half the butter in a medium saucepan, add the spinach, parsley, and onions cover and cook over a medium heat for about 10 minutes, stirring from time to time.

3. Meanwhile, when the oysters are cool enough to handle, remove the top shell off of each oyster then place the bottom half of the shells containing the oysters in a grill pan which has been lined with aluminium foil. Set aside.

4. Add the Worcestershire sauce and Tabasco to the spinach mixture and cook for a further 2 to 3 minutes, stirring.

5. Preheat the grill to medium. Add the pernod or absinthe to the spinach mixture and enough bread crumbs to thicken to a pastry consistency. Season to taste with Salt.

6. Divide the mixture between the oysters in their shells then cook about 6 inches away from the heat source for 8 minutes. Raise the grill to very hot and continue to grill until the oysters are browned. Serve Immediately.

  More Starter  Recipes  | General Fish Prep & Cooking Times   |   Types of Fish


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