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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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There are many adaptations to Oysters Rockefeller. This is my Favorite! Ingredients:
24 shucked chincoteague oysters separated from their shells |
6 strips bacon finely chopped |
11/2 pounds fresh washed spinach, finely chopped |
4 fresh scallions, finely chopped |
2 crushed cloves of garlic |
a pinch of fresh ground nutmeg |
4-5 tablespoons bread crumbs, unseasoned |
2 tablespoons pernod |
a couple dashes of louisiana hot sauce |
salt & pepper |
freshly grated parmesan-reggiano |
rock salt |
Directions:
1. Preheat oven to 350 degrees
2. Line baking pan with 1-inch of rock salt
3. Shuck oysters. Retain shells, and separate oysters saving the liquid.
4. Rinse shells, and place the oysters back into a half shell.
5. Plant shells in the rock salt, making sure they're level.
6. In a large skillet, render bacon until crisp.
7. Add chopped spinach, scallions and crushed garlic. Cook until soft
8. Add nutmeg, bread crumbs, hot sauce, Pernod, and oyster liquor to pan. Mix thoroughly season with salt & pepper.
9. Spoon mixture onto each oyster and sprinkle with grated Parmesan.
10. Bake for 15 minutes. Remove from oven,
11. Carefully place four to six oysters per serving onto warm rock-salted plates.
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