Oysters Rockefeller

Related recipes: Appetizers, Breads, Herbs, National Fisheries Institute, Oysters, Seafood, Spinach

Recipe courtesy of the National Fisheries Institute

Preparation facts

Yield: 4 servings

Ingredients

Rock salt

16 oysters on the half shell

1 large bunch spinach (about 1 pound)

1/4 cup minced celery

1 green onion, minced

2 Tbs minced parsley

4 Tbs butter

1 Tbs anisette or Pernod

salt and white pepper to taste

1 Tbs butter

1/4 cup fine soft breadcrumbs

Directions

Fill 4 pie pans with rock salt and nestle 4 oysters in the shell in each. Wash spinach well and trim stems. Drop spinach into boiling salted water and cook for 30 seconds. Drain, squeeze out excess moisture and chop. Cook celery, onion, and parsley in butter 5 minutes. Turn mixture into a blender or food processor. Add spinach and anisette and puree. Season with salt and pepper. Spoon spinach over each oyster, spreading to cover. Melt butter, mix with bread crumbs and sprinkle over oysters. Bake in a pre-heated 450 F oven for 6-8 minutes, or until heated through and crumbs are brown.

International Fish Cookery

Nutrition facts

Serving Size 1 serving

Calories 239

Calories from Fat 143 (60%)

% Daily Value*

25%Total Fat 16g

48%Saturated Fat 9.6g

Polyunsaturated Fat 1.3g

Monounsaturated Fat 4g

21%Cholesterol 63mg

11%Sodium 266mg

18%Potassium 615mg

5%Total Carbohydrate 15g

10%Dietary Fiber 2.5g

Sugars 5g

Sugar Alcohols 0g

14%Protein 7g

* Percent Daily Values are based on a 2,000 calorie diet.

Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

2006-09-07

Naturalpath