Oysters Rockefeller
Yield
6 servingsPrep
20 minCook
30 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 36 | each |
oysters
|
|
| 1 | pound |
spinach
fresh |
|
| 1 | cup |
scallions, spring or green onions
chopped |
|
| ½ | cup |
celery
chopped |
|
| ½ | cup |
parsley leaves
chopped |
|
| 1 | clove |
garlic
minced |
|
| 1 | can |
anchovy fillets
|
|
| 8 | tablespoons |
butter
|
|
| 1 | tablespoon |
all-purpose flour
|
|
| ½ | cup |
heavy whipping cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 36 | each |
oysters
|
|
| 453.6 | g |
spinach
fresh |
|
| 237 | ml |
scallions, spring or green onions
chopped |
|
| 118 | ml |
celery
chopped |
|
| 118 | ml |
parsley leaves
chopped |
|
| 1 | clove |
garlic
minced |
|
| 1 | can |
anchovy fillets
|
|
| 1.2E+2 | ml |
butter
|
|
| 15 | ml |
all-purpose flour
|
|
| 118 | ml |
heavy whipping cream
|
|
Directions
Preheat oven.
Pick over spinach and remove any tough stems and leaves.
Rinse well and put in a saucepan.
Cover and cook, stirring, until spinach is wilted.
Cook briefly and drain well. Squeeze to remove excess moisture.
Blend or put through a food mill. There should be about 2 cups.
Put the scallions, celery, and parsley into the container.
There should be about 1 cup finely blended.
Chop the anchovies and garlic together finely.
Heat 4 tablespoons of butter in a skillet and add the scallion Stir about 1 minute and add the anchovie mixture. Cook, stirring, about 1 minute, and add the spinach. Stir to blend. Heat remaining 4 tablespoons of butter in a saucepan and Blend, stirring with a wire whisk, and add oyster liquor, stirring vigorously with the whisk.
