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Oysters Rockefeller

This classic appetizer is one savory way to try these pearls of the sea. A bed of rock salt keeps the shells from spilling the flavorful juices.

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  • Makes: 24 servings
  • Prep: 40 mins
  • Bake: 10 mins 425°F

Oysters Rockefeller

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Directions

  1. Throughly wash oysters. Using an oyster knife or other blunt-tipped knife, open shells. Remove oysters and dry.* Discard flat top shells; wash deep bottom shells. Place each oyster in a shell. Set aside.
  2. For filling, in a large skillet cook fennel or celery, onion, parsley, and garlic in the 3 tablespoons margarine or butter until tender. Add spinach; cook and stir just until greens begin to wilt. Remove from heat. Stir in anisette, Pernod, or water; pepper sauce, and pepper. Stir in 2 tablespoons of the crumbs.
  3. Spoon about 1 teaspoon filling atop each oyster. Toss together remaining crumbs and the 4 teaspoons melted margarine or butter. Sprinkle over oysters.
  4. Line a shallow baking pan with rock salt to a depth of 1/2 inch. (Or, use foil to keep oysters from tipping.) Arrange oysters atop. Bake in a 425 degree F oven 10 to 12 minutes or until edges begin to curl. Serve warm. Makes 24 appetizers.

From the Test Kitchen

*

To save time and effort, have your fishmonger shuck the oysters. Be sure to have him save the bottom shells.

Nutrition Facts (Oysters Rockefeller)

  • Per serving:
  • 51 kcal cal.,
  • 3 g fat
  • (1 g sat. fat,
  • 16 mg chol.,
  • 76 mg sodium,
  • 3 g carb.,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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