Oysters Rockefeller
serves 10 as an appetizer
This classic appetizer -- fresh oysters topped with spinach, herbs, Pastis and breadcrumbs and broiled -- has been around for over 100 years. Make them and you'll understand why.
1 1/3 cups firmly packed baby spinach, finely chopped
3/4 cup watercress leaves (no stems), finely chopped
3 tablespoons green onion tops, finely chopped
1 tablespoon parsley, finely chopped
2 teaspoons celery, minced
3 tablespoons fresh breadcrumbs
3 1/2 tablespoons unsalted butter
1 teaspoon Pastis
1/8 teaspoon cayenne pepper
3 slices bacon
20 small oysters, on the half shell
5 cups kosher salt or rock salt
prep: 15 minutes
total: 30 minutes, plus 1 hour for cooling
oyster knife
mixing bowl
sauté pan
medium bowl
plastic wrap
baking sheet
1. Combine the spinach, watercress, green onions, parsley, celery and 1 tablespoon of the breadcrumbs in a bowl; mix well.
2. In a skillet, melt the butter over medium heat and add the spinach mixture. Cook until the greens wilt and are aromatic, 1-2 minutes. Mix in the Pastis, cayenne pepper, salt and pepper to taste and then remove the mixture to a bowl. Cover and chill for 1 hour.
3. Meanwhile, cook the bacon until crisp, drain and then crumble. Reserve the bacon.
4. Preheat the oven to 450F. In a shallow baking pan, spread the 5 cups of kosher salt (to about 1-inch deep) and nestle in the cleaned oysters on the half shelf.
5. Top each oyster with the cooled spinach mixture, some crumbled bacon and the remaining breadcrumbs. Bake oysters until the edges begin to curl up and the bread crumbs are golden, 7-10 minutes.
