Mad Men Oysters Rockefeller

Servings: 4

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

1/3 cup soft bread crumbs

Pinch of cayenne pepper

1 small stalk celery, minced

1/4 cup fresh parsley, minced

2 dozen large (or 3–4 dozen small) oysters, opened and on the half shell

Sprinkling of freshly ground black pepper

2 tablespoons Pernod

Rock salt

1/2 teaspoon salt

4 medium shallots (about 1/4 cup), minced

2 cups fresh spinach, coarsely chopped

175g unsalted butter, softened

1–2 drops Worcestershire sauce

Equipment:

baking pan

oven

frying pan

blender

Cooking instruction summary:

  1. Preheat oven to 450F. Fill 4 pie or cake tins (or a baking dish large enough to hold oysters) with rock salt, but no more than half full (use just enough salt to keep the oysters from rocking back and forth). Place the tins in the oven briefly to warm.
  2. Prepare the topping: Saute the shallots, celery, and parsley in 4 tablespoons of butter in a heavy skillet for approximately 57 minutes. Add spinach to the skillet and allow it to wilt for a minute.
  3. Pour spinach mixture into a blender. Add the remaining butter, bread crumbs, Worcestershire sauce, salt, peppers, and Pernod or Anisette. Blend for a minute at medium speed. Top each oyster with about 1 teaspoon to 1 tablespoon of the mixture, depending on the size of the oyster.
  4. Remove the tins from the oven and embed the oysters firmly in the hot salt. Return pans to the oven and bake for about 4 minutes, or until the butter is melted and the spinach is lightly browned on top. Serve oysters right in the tin.

 

Step by step:


1. Preheat oven to 450F. Fill 4 pie or cake tins (or a baking dish large enough to hold oysters) with rock salt, but no more than half full (use just enough salt to keep the oysters from rocking back and forth).


Place the tins in the oven briefly to warm.Prepare the topping

1. Saute the shallots, celery, and parsley in 4 tablespoons of butter in a heavy skillet for approximately 57 minutes.

2. Add spinach to the skillet and allow it to wilt for a minute.

3. Pour spinach mixture into a blender.

4. Add the remaining butter, bread crumbs, Worcestershire sauce, salt, peppers, and Pernod or Anisette. Blend for a minute at medium speed. Top each oyster with about 1 teaspoon to 1 tablespoon of the mixture, depending on the size of the oyster.

5. Remove the tins from the oven and embed the oysters firmly in the hot salt. Return pans to the oven and bake for about 4 minutes, or until the butter is melted and the spinach is lightly browned on top.

6. Serve oysters right in the tin.


Nutrition Information:

Quickview
389 Calories
3g Protein
36g Total Fat
10g Carbs
5% Health Score
Limit These
Calories
389k
19%

Fat
36g
56%

  Saturated Fat
22g
142%

Carbohydrates
10g
3%

  Sugar
1g
2%

Cholesterol
97mg
32%

Sodium
584mg
25%

Alcohol
2g
16%

Get Enough Of These
Protein
3g
6%

Vitamin K
139µg
133%

Vitamin A
2850IU
57%

Zinc
3mg
24%

Copper
0.31mg
16%

Manganese
0.31mg
16%

Vitamin B12
0.84µg
14%

Folate
52µg
13%

Vitamin C
10mg
13%

Vitamin E
1mg
10%

Iron
1mg
9%

Vitamin B1
0.12mg
8%

Selenium
4µg
7%

Calcium
60mg
6%

Potassium
210mg
6%

Magnesium
23mg
6%

Fiber
1g
6%

Vitamin B2
0.1mg
6%

Phosphorus
53mg
5%

Vitamin B6
0.1mg
5%

Vitamin B3
0.9mg
5%

Vitamin D
0.66µg
4%

Vitamin B5
0.2mg
2%

covered percent of daily need
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