March 31 - National Oysters on the Half Shell Day
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Title: Oysters Rockefeller
Categories: Seafood, Greens, Breads, Chilies, Pork
Yield: 12 Servings
24 Unopened, fresh, live medium
- oysters
1 1/2 c Cooked spinach
1/3 c Bread crumbs
1/4 c Chopped green onions
2 sl Thick bacon
1 tb Chopped fresh parsley
1/2 ts Salt
Hot pepper sauce
3 tb Light olive oil
1 ts Anise-flavered liqueur
4 c Kosher salt
Preheat oven to 450øF/232øC.
Place bacon in a large, deep skillet. Cook over medium
high heat until evenly brown. Drain, crumble and set
aside.
Clean oysters and place in a large stockpot. Pour
in enough water to cover oysters; bring the water and
oysters to a boil. Remove from heat and drain and cool
oysters. When cooled break the top shell off of each
oyster.
Using a food processor, chop the spinach, breadcrumbs,
green onions, bacon and parsley. Add the salt, hot sauce,
olive oil and anise-flavored liqueur and process until
finely chopped but not pureed, about 10 seconds.
Arrange the oysters in their half shells on a pan
with kosher salt. Spoon some of the spinach mixture one
each oyster. Bake 10 minutes until cooked through, then
change the oven's setting to broil and broil until browned
on top. Serve hot.
Makes 24 oysters
Submitted by: Barrett Browning
From:
http://www.recipelink.com
Uncle Dirty Dave's Archives
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