Friday, September 26, 2014

Oysters Rockefeller

Talk about a real treat!  This past weekend we made Oysters Rockefeller.  And OMG.  They were amazing.  And let me tell you, oysters are far easier to open/shuck than clams.  If you love seafood, this is a very easy one to prepare at home.  Fresh, succulent oysters topped with a warm, garlicky, gooey yet slightly crunchy topping.  Oh my gosh . . . now I want them right now!  The original recipe I used is here.  However, I just had to make it my own . .. and here it is:

Oysters Rockefeller
Creates 12 Oysters 

1 dozen oysters, shucked
2 TB Butter
1 Large Teaspoon of Chopped Garlic
1/3 Cup Breadcrumbs
1/4  Cup Spinach (frozen, crumbled - not the kind frozen in a block)
2-3 Green Onions, sliced
1-2 Dashes of Tabasco
2 Tablespoons Parsley, chopped
1/4 Teaspoon Tarragon
1/3 Cup Parmesan Cheese

Preheat oven to 450 degrees F.

Step 1:  Shuck the oysters keep the oyster on the half shell. You can discard the other half of the shell.  Place shells with oysters on them on a large baking sheet.

Step 2:  In a saucepan, melt the butter over low.  Add in the garlic, spinach, green onion and tarragon.  Saute until the spinach is hot.

Step 3:  Next, add the parsley, Parmesan cheese and breadcrumbs to the spinach mixture.  Stir to combine and remove from heat.

Step 4:  Top each oyster with a heaping spoonful of the mixture.  Be sure to use up all the mixture.

Step 5:  Place the baking sheet in the oven and bake until golden brown, about 10-15 minutes.  Serve immediately.

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