Oysters Rockefeller
18 Half Shell Oysters
1/4 cup margarine or butter
1/4 cup chopped celery
1/4 cup chopped green onions and tops
2 tablespoons chopped fresh parsley
1 package (10 oz.) frozen, chopped spinach, thawed
2 teaspoons anisette
1/4 teaspoon salt
1/4 cup dry bread crumbs
1 tablespoon melted margarine or butter
rock salt
In a small saucepan, saute celery, onions and parsley in margarine
until tender. In blender, combine sauteed vegetables, spinach,
anisette and salt. Blend until almost pureed. When necessary, stop
blender and push vegetables into blades.
Place 1/2 inch of rock salt in a shallow, oven-proof serving dish.
Nestle half shell oysters in salt bed. (This rock salt holds the
shells in place and keeps oysters hot.) Top each oyster with spinach
mixture. Combine bread crumbs and melted margarine, then sprinkle
crumb mixture over oysters. Bake at 450F for 10 minutes. Serve
immediately.
18 Half Shell Oysters
1/4 cup margarine or butter
1/4 cup chopped celery
1/4 cup chopped green onions and tops
2 tablespoons chopped fresh parsley
1 package (10 oz.) frozen, chopped spinach, thawed
2 teaspoons anisette
1/4 teaspoon salt
1/4 cup dry bread crumbs
1 tablespoon melted margarine or butter
rock salt
In a small saucepan, saute celery, onions and parsley in margarine
until tender. In blender, combine sauteed vegetables, spinach,
anisette and salt. Blend until almost pureed. When necessary, stop
blender and push vegetables into blades.
Place 1/2 inch of rock salt in a shallow, oven-proof serving dish.
Nestle half shell oysters in salt bed. (This rock salt holds the
shells in place and keeps oysters hot.) Top each oyster with spinach
mixture. Combine bread crumbs and melted margarine, then sprinkle
crumb mixture over oysters. Bake at 450F for 10 minutes. Serve
immediately.
