Oysters Rockefeller

(Courtesy of Poppy Tooker)

  The original recipe for this renowned baked oyster dish is still a secret, but you will enjoy this version from New Orleans native Poppy Tooker. 

INGREDIENTS: 

1 qt. or 18 - 24 oysters

2 boxes of frozen or 2 lb fresh spinach

1 bunch green onions

2 sticks melted butter

2 T anchovy paste

juice of 1 lemon

4 T lea & perrin worcestershire sauce

4 oz. Herbsaint

tabasco to taste

approx. 1/4 cup Progresso seasoned bread crumbs

INSTRUCTIOS:

If using fresh oysters on the 1/2 shell, broil for 5 minutes then drain off excess liquid or poach oysters lightly in their own liquor.  Drain oysters and reserve.  Combine all other listed ingredients (except oysters) in food processor and process until smooth.

Simmer over a medium heat for 8 - 10 minutes - until the raw green onion taste is gone.

Top either individual oysters in the half shell or poached oysters in a casserole lightly with additional bread crumbs and bake at 375 til just bubbly.

Serve either as a first course, side dish or as a cocktail party hors d'oeuvre with french toast rounds from a chafing dish.

Bon Appetit!

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