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Oysters Rockefeller: Ingredients: 1 cookie sheet filled with rock salt. 2 dozen oysters, opened and on the half shell 4 medium shallots, minced (about ¼ cup) 1 small stalk of celery, minced ¼ cup fresh parsley minced ½ lb sweet butter 2 cups fresh spininch coarsely chopped 1/3 cup soft bread crumbs (French bread) 1-2 drops Worcestershire sauce Dash of ground black pepper Preheat oven to 450 degrees Place the tins with the rock salt in the oven. Prepare the oysters. Saute shallots, celery and parsley in 4 tbsp of butter in a heavy skillet. Add spinach to the skillet and let it wilt for a minute. Pour spinach mixture into an electric blender with the remaining butter, bread crumbs and seasonings. Blend for 1 minute. Top each oyster with about 1 tablespoon of this mixture. Remove the tins from the oven and embed the oysters firmly in the hot salt. Return pans to the oven and bake for about 4 minutes or until the butter is melted and oysters have curled slightly. Serve oysters right in the tin.
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Copyright 2009 Cotuit Oyster Company, Inc. All
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