2 variations on a classic
1 ea Bunch spinach,washed
1 ea Parsley bunch leaves
1/2 c Butter or margarine,melted
Rock salt, as needed
1 ea Bunch green onion tops
1 ea Rib celery,minced
1 ea Juice of lemon
36 ea Oysters in shells
1. Using food processor, process spinach, onion tops and parsley until fine.
2. Mix with celery, melted butter and lemon juice.
3. Half fill 6 pie plates with rock salt.
4. Place 6 oysters on half shell in each plate; cover each oyster with 1 teaspoon vegetable mixture.
5. Place plates under broiler; cook until edges of oysters curl, then serve immediately.
Oysters Rockefeller 2 (Gourmet Mag.)
1 head Boston lettuce, washed, dried, & chopped fine
1/2 pound fresh spinach, washed, dried, & chopped fine
1 cup scallion, minced
2 3/4 cups dry bread crumbs, fine
1/2 cup fresh parsley, minced
1/4 cup celery, minced
3 each garlic cloves, minced
1 cup unsalted butter
2 tablespoons Pernod
1 tablespoon anchovy paste
1/8 teaspoon cayenne pepper
12 slices bacon
36 large oysters in shells
coarse salt for platters
Shuck oysters, reserving liquor and bottom shells. Scrub and dry shells (or run through dishwasher). In a bowl, combine lettuce, spinach, scallion, 1/2 cup bread crumbs, parsley, celery, and garlic. In a skillet, met butter over moderate heat and cook the spinach mixture, stirring for 1-2 minutes, or until greens are wilted. Stir in the Pernod, anchovy paste, cayenne, and salt and pepper to taste. Chill the mixture, covered, for 1 hour.
In another skillet, cook bacon over moderate heat until crisp. Transfer to paper towels to drain, and then crumble bacon.
Arrange one oyster in each of the reserved shells and moisten each with some of the reserved liquor. Spread half the spinach mixture by heaping tablespoons onto the oysters. Sprinkle bacon over each oyster. Top the bacon with remaining spinach mixture and sprinkle each with 1 TBS of remaining bread crumbs.
Arrange oysters on an oven proof platters filled with coarse salt. Bake in the middle of a preheated 450° oven for 18 minutes or until bread crumbs are well browned. Garnish with parsley sprigs and lemon wedges and serve.
a 1976 Gourmet Mag. favorite