Oysters Rockefeller

Oysters Rockefeller
Photo by Mikkel Vang

Ingredients

  • 1 teaspoon Pernod or other anise-flavored liquor
  • 10 cups kosher salt
  • 1 cayenne
  • 3 tablespoons scallion greens
  • 1 tablespoon parsley
  • ¾ cup watercress sprigs
  • 1 1/3 cups baby spinach
  • + 5 more ingredients
    • 3 ½ tablespoons unsalted butter
    • 2 teaspoons celery
    • 3 tablespoons fresh bread crumbs (preferably from a day-old baguette)
    • 3 bacon slices
    • 20 small oysters on the half shell, oysters picked over for shell fragments and shells scrubbed well

Toss together watercress, spinach, scallion greens, parsley, celery, and 1 tablespoon plus 1 teaspoon bread crumbs in a bowl. Melt butter in a 10-inch heavy skillet over moderate heat, then add watercress mixture and cook, stirring, until spinach is wilted, 1 to 2 minutes. Stir in Pernod, cayenne...

View full recipe at Epicurious

Comments

Variations on Oysters Rockefeller

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    • 1/3 cup fine dry breadcrumbs
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  • Oysters Rockefeller
    • 6 oysters on the half shell
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  • Oysters Rockefeller
    • 36 large oysters, shucked reserving the bottom (deeper) shells, scrubbed and dried
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