Oysters Rockefeller (IGA)
Print Category Oysters Thematic No thematic Source IGA Evaluation
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Ingredients
- 24 choice of fancy oysters, cleaned and in half shells
- 60 ml (1/4 cup) butter (or half butter, half olive oil)
- 1/2 fennel bulb, finely chopped
- 2 to 3 French shallots, finely chopped
- 220 g (1/2 lb.) fresh spinach, washed and chopped (or frozen spinach, thawed)
- Worcestershire sauce to taste
- Pepper to taste
- A few drops of Pernod or a few aniseeds (optional)
- Breadcrumbs
- Slivers of Parmesan cheese (or grated Parmesan
Preparation
- Heat butter in a pan. Add fennel and shallots and cook until tender. Add spinach, cover and cook for a few minutes. Remove from heat. Add Worcestershire sauce, pepper and Pernod, if desired.
- Add spinach mixture and breadcrumbs to thicken. Place a little of the mixture on each oyster. Add Parmesan cheese and broil (about 10 cm from grill) for 6 to 8 minutes.
Cook commentary
Serves : 4 servings
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