Recipes
- (Makes 8 servings)
- OYSTERS ROCKEFELLER
- 1 pound butter
- 1 celery rib, finely chopped
- 2 bunches scallions, finely chopped
- 1 bunch parsley, finely chopped
- 3 tablespoons Worcestershire sauce
- 1 teaspoon Tabasco
- ½ to ¾ cup Herbsaint or Pernod
- 1¼ cups seasoned bread crumbs
- 48 oysters, in their shells
- Rock salt
- Melt the butter in a large skillet and add the celery, scallions and parsley. Sauté for 5 minutes, then add the Worcestershire and Tabasco. Reduce heat to medium and cook for 10 minutes. Add the Herbsaint or Pernod and bread crumbs and cook for another 5 minutes. Remove the pan from the heat and transfer the mixture to a bowl. Chill in the refrigerator for I hour, until cold but not firmly set.
- Using an oyster knife, pry open the oyster shells, then remove the oysters. Discard the top shells; scrub and dry the bottom shells. Drain the oysters. Arrange 6 oyster shells on an ovenproof pan or tray lined with a layer of rock salt about an inch deep. Make 8 trays in all. Place 1 oyster in each shell.
- Preheat the oven to 375 degrees F.
- Remove the chilled Rockefeller topping from the refrigerator and beat it with an electric mixer to evenly distribute the butter andinfuse air into the mixture; transfer the mixture to a pastry bag fitted with a large plain tip. Pipe a tablespoon of the mixture onto each oyster; then bake in the hot oven for 5 to 8 minutes. Serve each person a tray of piping hot oysters.
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