Oysters Rockefeller with Anchovies

Course : Seafoods
Serves: 1
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4 dozen Raw Oysters
4 cloves Garlic -- (minced)
30 ounces chopped frozen spinach
2 ounces Pernod or Absinthe
3 bunches Green Onions -- (chopped)
2 teaspoon Anise seed
2 bunches Flat Parsley -- (chopped)
3 tablespoons Dark Worchestershire Sauce
4 Ribs Celery -- (fine dice)
3 tablespoons White Worchestershire Sauce
2 ounces Anchovies -- (mashed to paste)
1 1/2 cups bread crumbs
1/2 pound butter
1/2 cup Parmesan Cheese -- (grated)
1 teaspoon salt and Red and Black Pepper to taste

Preparation / Directions:

Thaw out spinach and squeeze out excess water with hands. Melt butter and saute celery for 5 minutes, add green onions and saute for an additional 2 minutes, and then add parsley and garlic and cook 2 more minutes. After these greens are wilted, stir in drained spinach. (no need to cook spinach any further) Remove pot from stove and add anchovies, Pernod, anise seeds, dark and white Worcestershire sauce, seasonings, parmesan cheese and bread crumbs. Blend thoroughly and place a heaping tablespoon on top of the oyster. Mixture should be stiff because oyster will shed some water. Bake 15 20 minutes in a 350ΓΈ oven.

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