|Nutritional Guidelines (per serving)|
|Servings: 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. The recipe makes 4 dozen, enough for 8 guests.
- 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°.
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° 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.
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