|Nutritional Guidelines (per serving)|
|Servings: 4 dozen (8 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 54g||69%|
|Saturated Fat 30g||152%|
|Total Carbohydrate 30g||11%|
|Dietary Fiber 1g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These classic oysters Rockefeller are made with green onions and buttery seasoned bread crumbs.
- 1 pound butter
- 1 rib celery (finely chopped)
- 2 bunches green onions (finely chopped, about 2 cups)
- 1 bunch parsley (finely chopped)
- 3 tablespoons Worcestershire sauce
- 1/2 teaspoon Tabasco sauce (or more)
- 1/2 teaspoon Pernod, Anisette, or Herbsaint
- 1 1/4 cups seasoned bread crumbs
- 4 dozen oysters in their shells
- Rock salt
Melt the butter in a large skillet or sauté pan and add the celery, scallions, and parsley. Saute for 5 minutes, then add the Worcestershire and Tabasco. Reduce heat to medium and cook for 10 minutes. Add the Herbsaint or Pernod and bread crumbs; cook for 5 minutes more. Remove the pan from the heat and transfer the mixture to a bowl.
Chill in the refrigerator for 1 hour, until cold but not firmly set.
Shuck oysters. Discard the top shells; scrub and dry the bottom shells.
Drain the oysters. Arrange several oyster shells in baking pans lined with about 1 inch of rock salt.
Place 1 oyster in each shell. Heat oven to 375 F.
Remove the chilled buttery crumb topping from the refrigerator and beat it with an electric mixer to evenly blend the butter and fluff it a bit; transfer the mixture to a pastry bag fitted with a large plain tip.
Pipe a tablespoon of the mixture onto each oyster, then bake in a 375 F oven for 5 to 8 minutes.
Allow about 6 oysters for each guest. If possible, bake these in batches of 6 or 8, so each person will have a hot serving.