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Oysters Rockefeller

    18 Half Shell Oysters
    1/4 cup margarine or butter
    1/4 cup chopped celery
    1/4 cup chopped green onions and tops
    2 tablespoons chopped fresh parsley
    1 package (10 oz.) frozen, chopped spinach, thawed
    2 teaspoons anisette
    1/4 teaspoon salt
    1/4 cup dry bread crumbs
    1 tablespoon melted margarine or butter
    rock salt

  In a small saucepan, saute celery, onions and parsley in margarine
 until tender. In blender, combine sauteed vegetables, spinach,
 anisette and salt. Blend until almost pureed. When necessary, stop
 blender and push vegetables into blades.

   Place 1/2 inch of rock salt in a shallow, oven-proof serving dish.
 Nestle half shell oysters in salt bed. (This rock salt holds the
 shells in place and keeps oysters hot.) Top each oyster with spinach
 mixture. Combine bread crumbs and melted margarine, then sprinkle
 crumb mixture over oysters. Bake at 450F for 10 minutes. Serve