For an elegant, but easy appetizer that will impress family & friends, try this iconic seafood dish. It was created in New Orleans and tasted so rich, the chef named it after a famed billionaire. Tender oysters are topped with a savory spinach sauce and broiled to perfection. Rock- salted platters make a beautiful presentation. Smart Recipes, American Recipes, Other,Pork,Seafood Recipes, Recipes Other,Pork,Seafood American Oysters Rockefeller Oysters Rockefeller Recipe | RecipeSavants.com PT50M Serves 6 Ingredients: 36 Small Fresh Oysters 0.25 Cup Butter 6 Ounces Fresh Baby Spinach 1 Large Onion 1 Medium Celery Stalk 0.5 Cup Panko Crumbs 0.125 Teaspoon Hot Pepper Sauce 0.5 Teaspoon Anise-Flavored Liquor 0.5 Teaspoon Sea Salt 2 Cloved Garlic 0.25 Teaspoon Freshly Ground Black Pepper 9 Cups Rock Salt 2 Large Lemons 1 Large Bunch Fresh Parsley Leaves Use an oyster knife to open shells. Reserve oysters, oyster juice, and bottom shells. Discard top shells. In a medium sauce pan over medium-high heat, bring water to a boil. Add spinach and cook until tender, about 5 minutes. Use a colander to drain spinach, researching 2 3/4 cup of the cooking liquid. Allow spinach to cool. Finely mince the spinach and set aside. In the same saucepan over medium-high heat, melt butter and saute onions, celery, and garlic until fragrant & softened, about 3 minutes. Stir in reserved spinach water and bring mixture to a boil for 1 minute. Stir in spinach, liqueur, sea salt & pepper. Reduce heat to medium-low and simmer until mixture slightly reduces, about 10 minutes. Remove from heat and stir in Panko crumbs. Allow mixture to cool before using. Preheat oven to 400 degrees. Layer 3 cups rock salt evenly in a large-rimmed sheet pan. Arrange shells on rock salt, making sure they are level. Place 1 oyster in each shell and drizzle each equally with reserved oyster juice. Top with 2 teaspoons spinach mixture and spread it to the rims of the shells. Arrange 3 platters and layer each with 2 cups of rock salt. Set aside. Bake until topping is bubbly and oysters are slightly curled, about 5 minutes. Remove from the oven and transfer 12 oysters to each platter. Garnish with parsley & lemon wedges and serve hot.

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