Oysters rockefeller
Source of Recipe
Aunt Saunny
2 cups torn spinach
1/4 cup finely chopped onion
24 oysters in shells
3 tablespoons butter or margarine, melted
2 tablespoons snipped fresh parsley
serveral drops bottled hot pepper sauce
1 clover garlic, minced
1/4 cup fine dry seasoned bread crumbs
rock salt
1. In a saucepan cook spinach and onion in a small amount of boiling
water for 2 to 3 minutes or until tender. Drain well, pressing out
excess moisture.
2. Thoroughly wash oysters. Using an oyster knife or other blunt-
tipped knife, open the shells. Remove oysters and dry. Discard the
flat top shells; wash deep bottom shells. Place each oyster in a
shell.
3. Combine spinach mixture, 2 tablespoons of the melted butter, the
parsley, hot pepper sauce, garlic, and dash black pepper. Spoon 1
teaspoon of the spinach mixture over each oyster. Toss together the
bread crumbs and the remaining 1 tablespoon butter. Sprinkle over
spinach-topped oysters.
4. Line a shallow baking pan with rock salt about 1/2 inch deep.
Arrange oysters on salt. Bake in a 425 oven for 10 to 12 minutes or
until the edges of the oysters begin to curl.
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