Oysters Rockefeller

Recipe Ingredients

		Rock salt - as needed
18		Bluepoint oysters - (to 24) - on the half shell,
		Liquid reserved
		Sauce
1/4		Shallots
1		Thyme sprig (small)
1/4		Spinach
2		Green celery stalks (small)
1 cup	237ml	Plain water
1 cup	237ml	Oyster water
1 tablespoon	15ml	Worcestershire sauce
1 cup	198g / 7oz	Butter
1 oz	28g	Herbsaint (or Absinth or Pernod)
1/2 cup	73g / 2.6oz	Ground bread crumbs - toasted, sifted

Recipe Instructions

Place rock salt, about 1/2-inch thick on a platter and heat in the oven. Place oysters on the half shell on the hot salt. Broil for 5 minutes.

In a food processor, pulse shallots, thyme, spinach and celery. In a saucepan, combine the water, the oyster liquid and the Worcestershire sauce and let boil vigorously for about 5 minutes. Add the vegetables and cook about 20 minutes or until it thickens to a thick sauce. Stir in the butter until melted and remove from heat, stir in the Herbsaint.

Pour sauce over each oyster, sprinkle with bread crumbs and return to hot oven for 5 minutes. Serve piping hot on platter on which they are cooked.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9484) - from the TV FOOD - NETWORK

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