Oysters Rockafeller was originally created in a small New Orleans restaurant and is now a world-wide favourite.
24 oysters in shells
rock salt or crumbled aluminum foil
1 10-oz package frozen chopped spinach, cooked and drained
2 Tbsp (25 mL) chopped onion
2 Tbsp (25 mL) snipped parsley
2 Tbsp (25 mL) butter or margarine, melted
1/2 tsp (1 mL) salt
bottled hot pepper sauce, several drops
dash pepper
1/4 cup (50 mL) fine dry bread crumbs (one slice)
1 Tbsp (15 mL) butter or margarine, melted
Open oyster shells. With knife, remove oysters from shells and pat oysters dry with paper towel. Wash the shells. Place one oyster in the deep half of each oyster shell. Line a shallow baking pan with rock salt to about 1/2 inch depth or use aluminum foil to keep shells from tipping. Arrange oysters in shells on the salt or foil. Press all excess water from cooked spinach. In mixing bowl combine drained spinach, chopped onion, snipped parsley, 2 Tbsp butter or margarine, salt, bottled hot pepper sauce, and pepper. Spread about 1 Tbsp of spinach mixture over each oyster in shell. In small bowl toss together the fine dry bread crumbs and 1 Tbsp melted butter or margarine. Sprinkle each oyster with about 1/2 tsp of the buttered crumbs. Bake oysters in 425 F oven for about 10 minutes or till done.
Makes 24 appetizers.
Wine Note: Pair with Jost Cote de Bras D’Or Cayuga