Recipe

Oysters Rockefeller - Gourmet Magazine Recipe

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Ingredients

Directions

Step #1 Fill three pie plates, 9x 1 1/4 inches, 1/2 inch deep with rock salt; Sprinkle top with water.
Step #2 Scrub oysters in shells under running cold water.
Step #3 Break off thin end of shell with hammer.
Step #4 Force a table knife or shucking knife between halves of the shell at broken end; pull apart.
Step #5 Cut oyster at muscle to separate from shell.
Step #6 Remove any bits of shell.
Step #7 Place oyster on deep half of shell; discard other half Arrange filled shells on rock salt base.
Step #8 Heat oven to 450F.
Step #9 Cook & stir onion, parsley & celery in margarine until onion is tender.
Step #10 Mix in remaining ingredients.
Step #11 Spoon about 1 tbsp spinach mixture onto oyster in each shell.
Step #12 Bake 10 mins.
Step #13 2 servings; 355 calories per serving.
Step #14 Oysters Parmesan: Omit spinach mixture.
Step #15 Spoon 1 tsp dairy sour cream onto oyster in each shell.
Step #16 Mix 1/2 c grated Parmesan cheese,1/+ c margarine or butter, melted, 1/4 c cracker crumbs, & 1/2 tsp dry mustard.
Step #17 Spoon about 2 tsps cheese mixture onto each oyster.
Step #18 --.
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