Yet another variation on an old favorite. (Posted in reply to a recipe request).
My Private Note
Units: US | Metric
- 2 slices bacon
- 24 medium fresh live oysters, unopened
- 1 1/2 cups cooked spinach
- 1/3 cup breadcrumbs
- 1/4 cup chopped green onion
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon salt
- 1 dash hot pepper sauce
- 3 tablespoons extra virgin olive oil
- 1 teaspoon anisette (anise-flavored liqueur)
- 4 cups kosher salt
- 1Preheat oven to 450°F.
- 2Clean oysters and place in a large stockpot.
- 3Pour in enough water to cover oysters; bring the water and oysters to a boil.
- 4Place bacon in a large, deep skillet.
- 5Cook over medium high heat until evenly brown.
- 6Drain, crumble and set aside.
- 7Remove pot of boiling oysters from heat and drain and cool oysters.
- 8When cooled break the top shell off of each oyster.
- 9Using a food processor, chop the bacon, spinach, bread crumbs, green onions, and parsley.
- 10Add the salt, hot sauce, olive oil and Anisette, process until finely chopped but not pureed, about 10 seconds.
- 11Arrange the oysters in their half shells on a pan of kosher salt.
- 12Spoon some of the spinach mixture on each oyster.
- 13Bake 10 minutes until cooked through, then change the oven's setting to broil and broil until browned on top.
- 14Serve hot.
Nutritional Facts for Oysters Rockefeller
Serving Size: 1 (422 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 424.8
- Calories from Fat 204
- Total Fat 22.6 g
- Saturated Fat 4.7 g
- Cholesterol 157.7 mg
- Sodium 113954.8 mg
- Total Carbohydrate 22.3 g
- Dietary Fiber 0.8 g
- Sugars 0.7 g
- Protein 31.3 g
The following items or measurements are not included: