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Oysters Rockefeller
1 LB butter
1 celery stalk, finely chopped
2 bunches green onions, finely chopped (about 2 C)
1 bunch fresh parsley, finely chopped
3 TBS Worcestershire sauce
1 tsp. Tabasco sauce
1/2 tsp. Anisette, Herbsaint or Pernod Anise (anise-flavored liqueurs)
1-1/4 C seasoned breadcrumbs
4 dozen oysters in their shells
Rock salt
Melt butter in a large skillet. Add chopped celery, green onions and parsley; sauté for about five minutes. Add Worcestershire and Tabasco sauces; reduce heat to medium and cook for another ten minutes. Stir in anise-flavored liqueur and breadcrumbs; cook for about five minutes. Remove skillet from the heat; transfer mixture to a bowl. Chill in refrigerator for about one hour, or until cold but not firmly set. Shuck oysters. Discard the top oyster shells; scrub and dry the bottom shells. Drain the oysters. Arrange several oyster shells in baking pans lined with about one inch of rock salt. Place one oyster in each half shell. Beat chilled buttery crumb topping with an electric mixer to evenly blend butter. Transfer mixture to a pastry bag fitted with a large plain tip. Pipe a tablespoon of the mixture onto each oyster. Bake in a 375-degree oven for about five to eight minutes. Recipe makes enough for eight servings.
Recipe Sources: Gourmet Magazine (December 2004) and Diana Rattray (Southern Food Expert at About.Com).
*Oysters Rockefeller image: Pachango (2001). Used under the Creative Commons Attribution-Share Alike 3.0 Unported license.
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