Oysters Rockefeller
Ingredients:
- 36 Ned’s Island oysters on the half shell
- 6 tbsp butter
- 6 tbsp finely minced spinach leaves
- 3 tbsp finely minced onion
- 3 tbsp finely minced parsley
- 5 tbsp breadcrumbs
- Tabasco sauce
- ½ tsp Pernod or Herbsaint
- ½ tsp salt
- rock salt
- lemon wedges
- Open and drain the oysters.
- Melt the butter in a large saucepan and add spinach, onion, parsley, breadcrumbs, Tabasco Sauce, Pernod/Herbsaint, and salt. Cook for 15 minutes, stirring constantly, then remove from heat.
- Put the mix through a sieve and let it stand to cool. Meanwhile, preheat the broiler.
- Use an oven-safe plate and cover the inside with a shallow layer of rock salt (one inch deep or so.) Make sure the salt is slightly moist. Then carefully place all of the oysters on the salt.
- Spoon a small amount of the oyster liquor onto each oyster. Follow that with a comparable amount of the spinach mix, spreading it over each oyster up to the edges of each shell.
- Broil for five minutes, keeping a constant eye on the oysters. Once the oyster edges begin to curl and the mix on top begins to bubble, they are done.
- Serve immediately after removing them from the oven. Garnish the serving dish with whatever you like – parsley and lemon wedges are classic favorites.