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Traditional Oysters Rockefeller


Yield: 24 oysters

  • 1-1/2 cups cooked spinach, well drained
  • 1/3 cup fresh breadcrumbs
  • 1/4 cup chopped green onions
  • 2 slices cooked bacon, crumbled
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon salt
  • dash Tabasco
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon Pernod or other anise-flavored liqueur

Preheat oven to 450 degrees F.

Using a food processor, chop the spinach, breadcrumbs, green onions, bacon and parsley. Add the remaining ingredients and process until finely chopped but not puréed, about 10 seconds. Layer the oysters in their half shells on a pan with rock salt. Spoon some of the spinach mixture one each oyster. Bake 10 minutes until cooked through, then broil until browned on top. Serve hot.


All About Oysters

Maestro Oyster Recipes
More Oyster Recipes
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This page modified February 2007

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