Oysters Rockefeller |
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| Use this dish to celebrate a Mardi Gras brunch, New Orleans style.
We are going to make this very, very simple. For an appetizer use small oysters, the largest ones for a main course. If you cannot get small ones, you can cut larger ones in half. You can generally purchase oysters already shucked from a good fish market. Clean, wash and store the shells; then buy fresh oysters in the jar the next time you serve this dish. 12 oysters and one package of spinach make enough for 2 main course servings.
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Preheat oven to 475°. If you purchase oysters in the shell, loosen them from the shell before beginning the preparation. Drain the liquid from the oysters and stir it into the creamed spinach. Blot the oysters with a paper towel before assembly. Cover a round or oval, shallow oven proof baking dish generously with rock salt. Lay oysters in the shell evenly oven the salt. Push each shell slightly down into the salt to keep it upright during baking and serving. Spoon about 1 tablespoon of creamed spinach over the top of each oyster. Sprinkle each with 1 teaspoon chopped parsley and a few grains of grated nutmeg. Squeeze on a few drops of lemon juice. Top with crumbled bacon. Cook for 10 minutes or until oysters are plump. Serve immediately with a green salad and sliced French bread and butter or margarine. |
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If you prefer, fill shells with spinach first and place the oysters on top, then proceed with the remainder of the ingredients. Substitute a couple dashes of Worcestershire sauce for the nutmeg.
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