Oysters Rockefeller (Crocker)

Recipe Ingredients

		Rock salt
12		Oysters in shells (medium)
2 tablespoons	30ml	Finely chopped onion
2 tablespoons	30ml	Snipped parsley
2 tablespoons	30ml	Finely chopped celery
1/4 cup	49g / 1.7oz	Margarine or butter
1/2 cup	73g / 2.6oz	Chopped fresh or frozen spinach, partially thawed
		Drained
1/8 cup	18g / 0.6oz	Dry bread crumbs
1/4 teaspoon	1.3ml	Salt
7		Red pepper sauce
1		Ground anise

Recipe Instructions

Fill three pie plates, 9x 1 1/4 inches, 1/2 inch deep with rock salt; sprinkle with water. Scrub oysters in shells under running cold water. Break off thin end of shell with hammer. Force a table knife or shucking knife between halves of the shell at broken end; pull apart. Cut oyster at muscle to separate from shell. Remove any bits of shell. Place oyster on deep half of shell; discard other half Arrange filled shells on rock salt base.

Heat oven to 450F. Cook and stir onion, parsley and celery in margarine until onion is tender. Mix in remaining ingredients. Spoon about 1 tablespoon spinach mixture onto oyster in each shell. Bake 10 minutes. 2 servings; 355 calories per serving.

Oysters Parmesan: Omit spinach mixture. Spoon 1 teaspoon dairy sour cream onto oyster in each shell. Mix 1/2 cup grated Parmesan cheese, 1/4 cup cracker crumbs,1/+ cup margarine or butter, melted, and 1/2 teaspoon dry mustard. Spoon about 2 teaspoons cheese mixture onto each oyster.

Source:
Betty Crockers Cookbook, 6th Edition

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