Oysters Rockefeller

Course : Seafoods
Serves: 8
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4 dozen oysters in half shell
--- SAUCE ---
8 slices cooked bacon
2 cups cooked spinach
3 tablespoons minced parsley
6 medium celery hearts
2 medium green onion tops
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1/2 cup butter -- melted
6 tablespoons lemon juice
4 tablespoons cracker crumbs

Preparation / Directions:

Heat a 1-inch layer of rock salt in pans and arrange oysters in the half shell over the salt. Broil under moderate heat until edges begin to curl. Prepare sauce: Chop first 5 ingredients very fine. Add remaining ingredients and heat to boiling. Pour sauce over each oyster, return pan to oven to brown the sauce slightly and serve at once, serving each guest a pan full of oysters. The salt is used to keep the oysters hot and to hold them upright. BAKED OYSTERS AND BACON: Omit all ingredients above except oysters, bacon, parsley, salt and pepper. Season each oyster and cover with minced bacon and parsley. Broil as above.


Nutritional Information:

1217 Calories (kcal); 118g Total Fat; (83% calories from fat); 28g Protein; 23g Carbohydrate; 291mg Cholesterol; 3070mg Sodium

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