OYSTERS ROCKEFELLER

OYSTERS ROCKEFELLER
OYSTERS ROCKEFELLER

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3/4

    cup firmly packed watercress spring (2 oz before discarding coarse stems) finely chopped

  • 1 1/3

    cup firmly packed baby spinach (1 1/3 oz), finely chopped

  • 3

    tbs finely chopped scallion greens

  • 1

    tbs finely chopped fresh flat-leaf parsley

  • 2

    tsp minced celery

  • 3

    tbs coarse fresh bread crumbs (preferable from day-old baguette)

  • 1 1/2

    tbs unsalted butter

  • 1

    tsp Pernon or other anise-flavored liquor

  • Pinch of cayenne

  • 3

    bacon slices

  • 20

    small oysters

Directions

Toss together watercress, spinach, scallion greens, parsley, celery and 1 tbs plus 1 tsp bread crumbs in a bow. Melt butter in a 1-inch heavy skillet over moderate heat, than add watercress mixture and cook, stirring, until spinach is wilted, 1-2 minutes. Stir in Pernon, cayenne, and salt and pepper to taste, than transfer mixture to a bowl and chill, covered until cold, about 1 hour. Put oven rack in middle position and preheat oven to 450. Cook bacon until crisp, drain on paper towels and finely crumble. Place oysters in serving dish, spoon watercress mixture evenly over oysters, than top with bacon adn sprinkle with remaining plus 2 tsp bread crumbs. Bake oysters until edges of oysters begin to curl and bread crumbs are golden, about 10 minutes Note: Watecress mixture can be chilled up to 1 day.

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