Oysters Rockefeller
This is a lovely dish to serve as an appetizer on Christmas or New Years Eve. Very elegant. one of my all time favorites
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INGREDIENTS
Nutrition- 36oysters, shucked (the fresher the better)
- 4cups rock salt
- 3tablespoons unsalted butter
- 2tablespoons minced shallots
- 1⁄2tablespoon garlic paste
- 1 1⁄2cups roughly chopped spinach leaves
- 8
- 2
- salt & pepper
- 1⁄4teaspoon grated nutmeg
- 6tablespoons all-purpose flour
- 2tablespoons dry white wine
- 1 1⁄2tablespoons fresh lemon juice
- 1teaspoon Worcestershire sauce
- 2cups whipping cream
- 2cups grated parmesan cheese
- 3⁄4
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DIRECTIONS
- Shuck oysters, remove meat and set bottom portion of each shell in an oven proof pan of rock salt to steady them and protect them from high heat.
- Discard top of shell.
- Set oysters aside.
- Heat butter in a skillet over medium heat Add shallots cook for 2 minutes.
- Add Garlic, spinach, bacon and parsley.
- Season with salt, pepper and nutmeg.
- Saute until hot.
- Stir in flour and cook 2 minutes.
- Stir in wine, lemon juice, Worcestershire Sauce, and cream.
- Bring to a boil.
- Simmer until thickened about 5 minutes.
- Stir in parmesan cheese.
- Divide this mixture among prepared shells.
- Place 1 oyster in each shell on top of spinach mixture.
- Broil 2 minutes .
- Coat lightly with Hollandaise (Recipe#91452.).
- Broil 3 more minutes or until golden.
- Serve immediately.
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