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Recipes for Oysters


Oysters Rockefeller (Serves 8)

Oyster Recipes, Starter Recipes


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Cooking & Preparation Time:  Around 2 hours  

Starfish Rating:

 

 
Ingredients

1 pound butter
1 rib celery, finely chopped
2 bunches green onions, finely chopped, about 2 cups
1 bunch parsley, fine chopped
3 tablespoons Worcestershire sauce
1/2 to 1 teaspoon Tabasco sauce
1/2 cup Pernod
1 1/4 cups seasoned bread crumbs
4 dozen oysters in their shells
rock salt

 
Method

Melt the butter in a large skillet and add the celery, scallions and parsley. Saute for 5 minutes, then add the Worcestershire and Tabasco. Reduce heat to medium and cook for 10 minutes. Add the Pernod and bread crumbs; cook for 5 minutes more.

Remove the pan from the heat and transfer the mixture to a bowl. Chill in the refrigerator for 1 hour, until cold but not firmly set.

Shuck oysters. Discard the top shells; scrub and dry the bottom shells. Drain the oysters. Arrange several oyster shells in baking pans lined with about 1 inch of rock salt. Arrange several pans in advance, if desired. Place 1 oyster in each shell.

Heat oven to 375. Remove the chilled Rockefeller topping from the refrigerator and beat it with an electric mixer to evenly distribute the butter and infuse air into the mixture; transfer the mixture to a pastry bag fitted with a large plain tip. Pipe a tablespoon of the mixture onto each oyster, then bake in a 375 oven for 5 to 8 minutes.

Allow about 6 oysters for each guest. If possible, bake these in batches of 6 in oven-safe pans, so each person can be served a pan of hot Oysters Rockefeller right out of the oven.

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