36 medium size oysters on the half shell
Put through the food grinder a mixture of:
2 cups cooked spinach
¼ cup chopped onion
½ cup dry bread crumbs
2 tablespoons chopped cooked bacon
1 tablespoon parsley
1 teaspoon salt
6 drops hot pepper sauce
Stir into this mixture:
6 tablespoons melted butter
2 teaspoons anisette
Spread a few teaspoons of this mixture over each oyster. Steady the oysters on beds of rock salt, kosher salt, or even crinkled aluminum foil placed in a steak plate liner. Bake the seasoned oysters for 10 minutes, then finish them under the broiler to add color. Serve at once.
Many recipes for Oysters Rockefeller call for a sprinkling of diced celery and-or green onion, as a topping, just before they’re placed under the broiler.
Oysters Rockefeller was created by Chef Jules Alciatore of Antoine’s Restaurant in New Orleans in 1899. The recipe was named for John D. Rockefeller, one of America’s richest men at that time.
OYSTERS CHESPEAKE
24 oysters on the half shell
Cream together:
½ cup salted butter
¼ cup finely chopped parsley
1 1/2 tablespoons finely chopped garlic
¼ cup finely chopped celery
1 tablespoon Old Bay seasoning
Steady the oysters on beds of rock salt, kosher salt, or crinkled aluminum foil placed on steak plate liners or ceramic platters. Place a portion of the butter mixture on each oyster. Bake for 5 minutes. Top each oyster with a few teaspoons of; seasoned bread crumbs. Bake for 5 more minutes or finish under the broiler.
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