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Oysters Rockefeller
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Rating: 4.1/5 (20 votes cast)

Meal Type: Appetizer
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Medium
Cuisine: American
     Serving Size: 36 - Change
Nutritional Facts
Servings Per Recipe: 36

Amount Per Serving
Calories 128
% Daily Value**
Total Fat 9g
Saturated Fat 4g
Unsaturated Fat 1g
Cholesterol 29mg
Sodium 290mg
Total Carbohydrate 9g
Dietary Fiber 1g
Sugars 1g
Protein 4g
Vitamin A  13%Vitamin C  7%
Calcium  3%Iron  9%
Potassium  3%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Oysters Rockefeller

Recipe Tags: Seafood Recipes

Date Added: April 04, 2016
This is a famous oyster dish served at many restaurants throughout the United States. It originated at the New Orleans restaurant Antoine's. It's an amazing dish!


1 Boston Lettuce washed, dried and chopped
1 cup Unsalted Butter
2 tablespoons Pernod
1/2 lb Fresh Spinach washed, dried and chopped
1 tablespoon Paste Anchovy
1/8 teaspoon Cayenne Pepper
1 cup Scallion minced
12 slices Lean Bacon
2 3/4 cups Dry Bread Crumbs fine
36 Oysters in shells
1/2 cup Fresh Parsley minced
Coarse Salt for platters
1/4 cup Celery minced
Lemon wedges
3 Cloves Of Garlic minced
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1. Shuck oysters, reserving liquor and bottom shells.

2. Scrub and dry shells. In a bowl, combine lettuce, spinach, scallion, 1/2 cup bread crumbs, parsley, celery, and garlic.

3. In a skillet, met butter over moderate heat and cook the spinach mixture, stirring for 1-2 minutes, or until greens are wilted.

4. Stir in the Pernod, anchovy paste, cayenne, and salt and pepper to taste.

5. Chill the mixture, covered, for 1 hour. In another skillet, cook bacon over moderate heat until crisp.

6. Transfer to paper towels to drain, and then crumble it.

7. Arrange one oyster in each of the reserved shells and moisten each with some of the reserved liquor.

8. Spread half the spinach mixture by heaping tablespoons onto the oysters.

9. Sprinkle bacon over each oyster. Top the bacon with remaining spinach mixture and sprinkle each with 1 Tbsp of remaining bread crumbs.

10. Arrange oysters on an oven proof platters filled with coarse salt.

11. Bake in the middle of a preheated 450f oven for 18 minutes or until bread crumbs are well browned.

12. Garnish with parsley sprigs and lemon wedges and serve.

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Dietary Notes:
This recipe is a good source of Vitamin A with 13% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Fish, Shellfish, Butter, Spring Onion, Garlic, Alcohol, Hot Pepper, Celery, Beef, Anchovy, Citric Acid allergies.
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