Oysters Rockefeller

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Yield:

4 servings

Recipe from

Oxmoor House

Ingredients

2 dozen unshucked oysters
3/4 cup soft breadcrumbs
1/4 cup butter or margarine, melted
3 tablespoons sherry
1 cup finely chopped fresh spinach
1/4 cup finely chopped onion
1 teaspoon seasoned salt
1 teaspoon Worcestershire sauce
Rock salt
1/4 cup grated Parmesan cheese
Lemon wedges
Fresh parsley sprigs

Preparation

Rinse oysters in cold water. Shuck oysters, reserving deep half of shells; place oysters in colander to drain. Set aside.

Combine breadcrumbs, butter, and sherry; set aside. Combine spinach, onion, seasoned salt, and Worcestershire sauce, and set aside.

Sprinkle a layer of rock salt in bottom of a large broiling pan. Place oysters in half shells; arrange shells on rock salt. Top oysters evenly with spinach mixture. Sprinkle with cheese; top evenly with breadcrumb mixture. Bake at 400° for 15 minutes. Broil 4 inches from heating element 2 minutes or until browned. Garnish with lemon wedges and parsley sprigs.

Note:

Oxmoor House Homestyle Recipes

January 1984
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