Oysters Rockefeller

Name: Oysters Rockefeller
Ingredients: 10 oz (280 grm) frozen chopped spinach; 6 tbsp (90 ml) unsalted butter or margarine; 1 bunch watercress; 1/4 cup (60 ml) minced Italian flat leaf parsley; 6 green onions; 2 tsp (10 ml) fine minced green bell pepper; 1/2 tsp (2 ml) fresh ground black pepper; 1/2 tsp (2 ml) dried leaf marjoram; 1/2 tsp (2 ml) dried leaf basil; 1/2 tsp (2 ml) dried ground cayenne red pepper; Salt; 1 tbsp (15 ml) Herbsaint or Pernod; 1/2 cup (125 ml) whipping cream; rock salt; 24 shucked fresh oysters; 24 well scrubbed oyster shells

16 ingredients

11 steps

Ingredients

10 oz (280 grm) frozen chopped spinach
6 tbsp (90 ml) unsalted butter or margarine
1 bunch watercress
1/4 cup (60 ml) minced Italian flat leaf parsley
6 green onions
2 tsp (10 ml) fine minced green bell pepper
1/2 tsp (2 ml) fresh ground black pepper
1/2 tsp (2 ml) dried leaf marjoram
1/2 tsp (2 ml) dried leaf basil
1/2 tsp (2 ml) dried ground cayenne red pepper
Salt
1 tbsp (15 ml) Herbsaint or Pernod
1/2 cup (125 ml) whipping cream
rock salt
24 shucked fresh oysters
24 well scrubbed oyster shells

Directions

1

Press thawed spinach until very dry and set aside.
2

Saute spinach, water cress, parsley, green onions,and bell pepper in butter until slightly wilted.
3

Add black pepper, marjoram, basil, cayenne, salt, Pernod, and whipping cream.
4

Cook until thick and creamy adding more cream if too thick.
5

Preheat oven to 400F (205C).
6

Line a large pan with rock salt.
7

Pat each oyster dry with paper towell.
8

Place one oyster in each shell.
9

Nest shells into rock salt.
10

Top each with spinach mixture evenly.
11

Bake 10 to 15 min.