Oysters Rockefeller

Name: Oysters Rockefeller
Ingredients: Rock salt; 18 -24 Bluepoint oysters on the half shell, liquid reserved; 1/4 bunch shallots; 1 small sprig thyme; 1/4 bunch spinach; 2 small stalks green celery; 1 cup plain water; 1 cup oyster water; 1 tablespoon Worcestershire sauce; 1 cup butter; 1 ounce Herbsaint (or Absinth or Pernod); 1/2 cup ground bread crumbs, toasted and sifted

12 ingredients

9 steps

Ingredients

Rock salt
18 -24 Bluepoint oysters on the half shell, liquid reserved
1/4 bunch shallots
1 small sprig thyme
1/4 bunch spinach
2 small stalks green celery
1 cup plain water
1 cup oyster water
1 tablespoon Worcestershire sauce
1 cup butter
1 ounce Herbsaint (or Absinth or Pernod)
1/2 cup ground bread crumbs, toasted and sifted

Directions

1

Place rock salt, about 1/2-inch thick on a platter and heat in the oven.
2

Place oysters on the half shell on the hot salt.
3

Broil for 5 minutes.
4

In a food processor, pulse shallots, thyme, spinach and celery.
5

In a saucepan, combine the water, the oyster liquid and the Worcestershire sauce and let boil vigorously for about 5 minutes.
6

Add the vegetables and cook about 20 minutes or until it thickens to a thick sauce.
7

Stir in the butter until melted and remove from heat, stir in the Herbsaint.
8

Pour sauce over each oyster, sprinkle with bread crumbs and return to hot oven for 5 minutes.
9

Serve piping hot on platter on which they are cooked.