Recipe courtesy of Hudson's Seafood House on the Docks
Oysters Rockefeller
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- Level: Intermediate
- Total: 2 hr 5 min
- Prep: 20 min
- Inactive: 1 hr
- Cook: 45 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 656
- Total Fat
- 43 g
- Saturated Fat
- 24 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 35 g
- Cholesterol
- 210 mg
- Sodium
- 1253 mg
- Level: Intermediate
- Total: 2 hr 5 min
- Prep: 20 min
- Inactive: 1 hr
- Cook: 45 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 656
- Total Fat
- 43 g
- Saturated Fat
- 24 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 35 g
- Cholesterol
- 210 mg
- Sodium
- 1253 mg
Ingredients
Directions
- In a food processor or blender, mix the anchovies and the white wine to create an anchovy paste. Set aside.
- Heat a large stockpot over low heat and saute the spinach in the butter until wilted, stirring occasionally. Add the garlic, shallot, anchovy paste, fennel, parsley, green onions, and Pernod. Cook for about 30 minutes, stirring occasionally. Remove the pot from the heat and let it stand for 1 to 2 hours.
- Preheat oven to 400 degrees F.
- Put the oysters on a baking sheet and add about 1 tablespoon of the spinach mixture to each oyster. Spread the mixture evenly and sprinkle with Parmesan. Bake until the topping is browned, about 3 to 5 minutes. Serve immediately.
