Oyster Rockefeller Recipe from GourmetFoodPlaza.com

Gourmet Food Plaza

Oyster Rockefeller Recipe.....you'll find more recipes like this in our Recipe pages

Oysters Rockefeller
Shuck oysters just before using, be sure to save their flavorful liquor if making a sauce
Serves 4
1 dozen	oysters, scrubbed
-	rock or kosher salt (optional)
1 bunch	spinach
1 1/2 tbsp	butter
2 tbsp	minced onion
pinch	ground nutmeg
pinch	cayenne
pinch	salt
1 tbsp	Pernod or other anise-flavor aperitif
1/4 cup	heavy or whipping cream
2 tbsp	plain dried bread crumbs
-	lemon wedges and dill sprigs for garnish

-	Preheat oven to 425 F
-	Shuck oysters and release meat from bottom shells
-	Remove any pieces of broken shell

-	Place oysters in bottom shells in a jelly-roll pan on 1/2 inch layer of rock salt, if desired; this will keep the oysters flat
-	Refrigerate until ready to bake

-	Wash spinach
-	In 2 quart saucepan, cook spinach with water clinging to its leaves over high heat, stirring, until wilted
-	Drain well
-	Chop very fine

-	In same pan, melt 1 tbsp of butter over medium heat
-	Add onion and cook 3 minutes, until tender
-	Stir in spinach, nutmeg, red pepper, salt and Pernod
-	Add cream to mixture and cook over high heat, stirring, until reduced and thick
-	Remove from heat
-	In small saucepan or microwave safe cup, melt remaining butter
-	Stir in bread crumbs

-	Spoon spinach mixture evenly on top of oysters
-	Sprinkle with bread crumb mixture
-	Bake 10 minutes

-	Serve garnished with lemon wedges and dill sprigs

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