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| Oysters Rockefeller |
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| 2 |
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(10-ounce) boxes frozen spinach, cooked, drained, cooled |
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| 1 |
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bunch green onions, cut into sections |
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| 1 |
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bunch parsley, washed and drained, snipped into sections |
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| 1 |
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head lettuce, washed, drained, broken into bite-sized pieces |
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| 1 cup |
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margarine, melted |
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| 1 |
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(2-ounce) can anchovies |
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| 1 Tbs |
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Worcestershire sauces |
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| 4 oz |
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Absinthe or 1 teaspoon anise |
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| 2 Tbs |
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lemon juice |
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Tabasco |
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Salt |
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| 1/4 cup |
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bread crumbs |
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| 8 |
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dozen oysters on the half shell |
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| 1 |
Preheat oven to 450º F. |
| 2 |
Place first 4 ingredients, well-drained in blender or food processor and chop finely. Add margarine, anchovies, Worcestershire sauce, Absinthe, lemon juice and seasonings, and puree until all ingredients are smoothly blended into a sauce. |
| 3 |
Arrange oysters on a cookie sheet or other baking pan, place 1 Tablespoon of sauce on each, and sprinkle with bread crumbs. |
| 4 |
Bake 20-30 minutes until brown, and serve hot. |
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| Servings: 16 |
| Yield: 8 dozen |
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| Recipe Type |
| Appetizer, Seafood, Side Dish |
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| Recipe Source |
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