Traditional Oysters Rockefeller
Yield: 24 oysters
1-1/2 cups cooked spinach, well drained
1/3 cup fresh breadcrumbs
1/4 cup chopped green onions
2 slices cooked bacon, crumbled
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
dash Tabasco
3 tablespoons extra virgin olive oil
1 teaspoon Pernod or other anise-flavored liqueur
Preheat oven to 450 degrees F.
Using a food processor, chop the spinach, breadcrumbs, green onions, bacon and parsley. Add the remaining ingredients and process until finely chopped but not pureed, about 10 seconds. Layer the oysters in their half shells on a pan with rock salt. Spoon some of the spinach mixture one each oyster. Bake 10 minutes until cooked through, then broil until browned on top. Serve hot.
Oyster Stew
* 1/2 cup butter
* 1 cup minced celery
* 3 tablespoons minced shallots
* 1 quart half-and-half cream
* 2 (12 ounce) containers fresh shucked oysters, undrained
* salt and ground black pepper to taste
* 1 pinch cayenne pepper, or to taste
Directions
1. Melt the butter in a large skillet over medium heat, and cook the celery and shallots until shallots are tender.
2. Pour half-and-half into a large pot over medium-high heat. Mix in the butter, celery, and shallot mixture. Stir continuously. When the mixture is almost boiling, pour the oysters and their liquid into the pot. Season with salt, pepper, and cayenne pepper. Stir continuously until the oysters curl at the ends. When the oysters curl the stew is finished cooking; turn off the heat and serve.
Serve hot with crackers.
Pan Fried Oysters
1 pint MEDIUM oysters (drained)
1/2 cup of flour
1/2 cup cornmeal
1/2 tsp. salt
1/4 tsp. pepper
2-3 Tbls. dried, chopped parsley
1/2 tsp. garlic powder, or
2 cloves minced garlic
1 tsp. Lemon-Dill seasoning powder
Mix all dry ingredients well & dredge oysters thoroughly in mixture. Let oysters sit on paper towels for a few minutes after dredging in flour mixture. Prepare frying pan with about 1 to 2 Tbls. oil (heated) to which you add 1 to 2 Tbls. magarine. When sizzling hot- add oysters. Brown lightly and turn to brown other side (gently). Serve immediately with fresh lemon and/or tartar sauce.
