Oysters Rockefeller

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Oysters Rockefeller

Ingredients:
20 oysters, in shell 8 strips bacon 4 tbs. margarine 4 tbs. celery, chopped fine 4 tbs. onions, chopped fine 2 tbs. parsley, chopped 5 ounces spinach, chopped, thawed and well drained 1 tbs. anisette (optional) 1 1/2 tbs.margarine 2 tbs. bread crumbs rock salt
Preparation:
Preheat oven to 450 degrees. Shuck oysters. Leave oysters in deep half of shell. Fry bacon until slightly crisp, drain on paper towels. Chop bacon finely and set aside. In margarine, saute celery, onion and parsley until slightly tender. Remove sauteed vegetables from stove, add spinach and anisette. Line baking trays with rock salt, 1/4 inch deep. Place oysters in shells in rock salt and pack down. Sprinkle 1 tsp. spinach mixture over each oyster. Sprinkle 1/2 tsp. finely chopped bacon over each. Melt 1/2 tbs. butter and mix in bread crumbs. Sprinkle lightly on oysters. Bake for 10 minutes. Serve.

Fukui North America

110-B Bonnechere St.W.
Eganville, Ontario K0J 1T0
CANADA
Email: don@bishopaquatic.com or call 613-639-3474