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Oysters Rockefeller
2
1
2
1
1
3
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1
1
Dozen Large oysters; shucked
Bottle Clam broth
Sticks Butter; cubed
Cup Flour
Cup Minced onions
Tablespoon Anchovy paste
Tablespoon Chopped garlic
−1/2 Pound Fresh watercress; washed, dried, chopped fine
−1/2 Pound Fresh spinach; washed, dried, chopped fine
Salt; to taste
Freshly−ground black pepper; to taste
1
/2 Cup Herbsaint
Rock salt
1
1
/2 Cup Grated Parmesan cheese
/2 Fat; 0 Other Carbohydrates
Preheat the oven to 400 degrees. Shuck the oysters reserving all their
liquor and the deeper halves of their shells. Scrub the reserved shells.
Drain the oysters and liquid through a fine mesh strainer. You should have 3
cups of oyster liquor, if not add enough clam broth to make up for the
difference. In a large saute pan, melt the butter over medium heat. Stir in
the flour and cook for 4 minutes. Stir in the onions and cook for 2 minutes.
Stir in the anchovy paste, garlic, watercress, and spinach. Season with salt
and pepper. Cook for 1 minute. Stir in the oyster liquor and bring the
liquid up to a boil. Reduce to a simmer and continue to cook for 8 to 10
minutes or until the sauce is thick. Remove from the heat and stir in the
Herbsaint. Re−season with salt and pepper if needed. Spread the rock salt
evenly over a large sheet pan. Arrange the oyster shells on the baking
sheet. Place the oysters back in their shells. Season the oysters with salt
and pepper. Place a heaping spoonful of the filling on top of each oyster.
Using the back of the spoon, gingerly pat the filling into the shell.
Sprinkle the top of the oyster with the grated cheese. Place the baking
sheet in the oven and cook for about 15 minutes or until the sauce is
golden−brown and the oysters have curled. Remove from the oven and serve on
a large platter. Serve the oysters with fish forks and fresh lemons. This
recipe yields 2 dozen oysters.
Oysters Rockefeller
439
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