Main Dish – Creole
Oysters Rockefeller
Ingredients
- rock salt
- 24 fresh oysters on the half shell
- ¾ cup butter
- 3 tbsp minced green onion
- 3 tbsp minced parsley
- ½ cup bread crumbs
- 1½ cup chopped raw spinach
- 1 tsp celery powder
- 2 tsp lemon juice
- ¼ tsp cayenne pepper
- 2 tbsp Herbsaint liqueur
Method
- Preheat the oven to 425 degrees. Fill six 8-inch pie plates with rock salt and place the oysters in the half shell on the rock salt.
- Melt part of the butter in a heavy saucepan. Add the minced green onion and cook until soft.
- Stir in the parsley, bread crumbs, spinach, Herbsaint, celery powder, lemon juice and cayenne pepper. Add the remaining butter and mix thoroughly.
- Spoon the mixture onto the oysters, distributing it evenly. Bake 8 to 10 minutes. Remove from the oven and serve directly from the pans.
Notes
From a newspaper feature by Jenny Reed, "New Orleans dishes for Mardi Gras" (1984). Makes 4 servings.
Original card
The recipe above was transcribed from this scan of Vera’s original card.