Patty's Oysters Rockefeller
To
Prepare Oysters
Rinse
and clean fresh oysters. Drain well and refrigerate until needed. Clean shells throughly. Drain well and set aside.
Arrange and steady cleaned oyster shells on ½" of rock salt in a large baking dish.
For 1- 2 dozen raw oysters
3 strips finely chopped smoked bacon
(reserve a small amount for garnish)
1 piece chopped uncooked smoked bacon
2 finely minced cloves of garlic
2-3 bunches of fresh spinach (washed & stems removed)
2 finely chopped shallots
2 tbsp. chopped green onions
2 tbsp. finely chopped celery
2 tbsp. (unsalted) butter
2 tbsp. olive oil
½ tsp. Worcestershire sauce
½ tsp. lemon juice
2 tbsp. finely chopped celery
1 tbsp. finely chopped parsley
1/8 tsp. Pernod or any licorice-flavored liquer
(a good substitute is 1/8 tsp ginger powder)
dash of hot sauce
bread crumbs
grated Parmesan or Romano cheese
salt and pepper to taste
- In
a saucepan of lightly salted water blanch cleaned spinach for
10 seconds. Remove from water and strain. Reserve 1/8 cup water from blanching
process to add to recipe, if needed.
- Saute 3 strips of bacon in a small amount of olive oil. Add
celery, onion, parsley and garlic. Continue cooking for several minutes.
- Add fresh
cooked spinach and 1/8 cup spinach water. Add butter and remainder of liquid ingredients. Add salt and pepper. Stir thoroughly. Remove from heat and allow to cool slightly when mixture resembles creamed spinach.
- Place
one oyster on each cleaned shell. Neatly mound spinach mixture on each oyster and top with fresh breadcrumbs, parmesan cheese and finely chopped bacon.
- Bake
for 10 min @ 375 degrees. Switch to low broiler and continue to broil (watch carefully) until spinach and cheese mixture is browned. Garnish with fresh lemon wedges and serve.
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