Oysters Rockefeller I

Recipe Ingredients

4		Bacon - cooked, crumbled
1/4 cup	27g / 1oz	Chopped celery leaves
1/4 cup	36g / 1.3oz	Chopped chervil
1/4 cup	15g / 0.5oz	Chopped green onions
1/4 cup	36g / 1.3oz	Chopped parsley
1/4 cup	10g / 0.4oz	Tightly-packed leaf spinach
		Juice of 2 lemons
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	146g / 5.1oz	Bread crumbs
2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Bayou Blast - see * Note
1 tablespoon	15ml	Pernod - (optional)
1		Oysters
		Rock salt

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

In a heavy round oven-proof baking dish spread enough rock salt to make a 1-inch layer. Preheat oven to 375 degrees.

In a small bowl combine bacon, celery, chervil, green onions, parsley and spinach. Season with salt and pepper and sprinkle with lemon juice and optional Pernod.

In another bowl combine bread crumbs with oil and Bayou Blast; season with salt and pepper.

Carefully open oysters and discard top shell. Drain liquid, loosen oyster and remove any grit or sand. Push oyster shells firmly into the rock salt. Top with greens mixture, then with bread crumb mixture. Bake 10 to 15 minutes until bread crumbs are lightly browned. Serve immediately, directly from baking dish.

This recipe yields 12 appetizers.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-033 broadcast 04-03-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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