Oysters Rockefeller

  • 36 Ned’s Island oysters on the half shell
  • 6 tbsp butter
  • 6 tbsp finely minced spinach leaves
  • 3 tbsp finely minced onion
  • 3 tbsp finely minced parsley
  • 5 tbsp breadcrumbs
  • Tabasco sauce
  • ½ tsp Pernod or Herbsaint
  • ½ tsp salt
  • rock salt
  • lemon wedges
  • Open and drain the oysters.
  • Melt the butter in a large saucepan and add spinach, onion, parsley, breadcrumbs, Tabasco Sauce, Pernod/Herbsaint, and salt.  Cook for 15 minutes, stirring constantly, then remove from heat.
  • Put the mix through a sieve and let it stand to cool.  Meanwhile, preheat the broiler.
  • Use an oven-safe plate and cover the inside with a shallow layer of rock salt (one inch deep or so.)  Make sure the salt is slightly moist.  Then carefully place all of the oysters on the salt.
  • Spoon a small amount of the oyster liquor onto each oyster.  Follow that with a comparable amount of the spinach mix, spreading it over each oyster up to the edges of each shell.
  • Broil for five minutes, keeping a constant eye on the oysters.  Once the oyster edges begin to curl and the mix on top begins to bubble, they are done.
  • Serve immediately after removing them from the oven.  Garnish the serving dish with whatever you like – parsley and lemon wedges are classic favorites.

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Ned's Island Oysters packaged and shipped by Sargents Cove LLC
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