Prep. time: 10 minutes
Cooking time: 15 minutes
Oysters Rockefeller is an American classic and there are numerous variations, depending on the chef or region. The base is always oysters covered with spinach and bread crumbs. Some cooks add some Tabasco to add a little heat, otherwise accentuate the anise flavor of the Pernod with anise seed. This is a recipe from the Magnolia Bar on Richmond Avenue in Houston - its Louisiana decor pairs perfectly with its menu of fish, shellfish and Bayou specialties.
- Chop the celery, shallots, garlic, spinach and parsley separately.
- In a skillet, melt the butter and sauté the celery for 5 minutes; add the garlic, shallot, spinach and parsley and cook 5 minutes longer.
- Press the mixture against the side of the pan to extract the liquid or use a strainer.
- Mash the anchovy with the Pernod and Worcerstershire sauce.
- Incorporate the anchovy mixture into the spinach mixture; season with cayenne, salt and anise.
- Open the oysters, leaving them on the half shell; cover them first with the spinach mixture, then add the bread crumbs and sprinkle with Parmesan.
- Bake in an oven preheated on broil for about 10 minutes or until the tops are lightly browned. Serve immediately.
A white Loire Valley wine such as Muscadet, a white Alsatian wine or a white California wine
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