Oysters Rockefeller 1

This classic Oysters Rockefeller topping combines tender steamed spinach with fresh herbs, savory anchovies, and a hint of anise. The mixture is blended into a smooth, vibrant paste that coats the oysters before baking. It offers a perfect balance of briny depth and herbal freshness, creating a luxurious texture that complements the natural sweetness of the seafood. Ideal for special dinner parties or elegant appetizer spreads, this recipe delivers restaurant-quality flavor at home. The addition of Worcestershire sauce and Tabasco adds a subtle kick, while the bread crumbs help bind the topping nicely. Serve immediately after baking for the best experience.

Cooking Method: Baking, Steaming

Cuisine: American

Courses: Appetisers

Difficulty: Advanced

Servings: 4

Calories: 236.4

Description

This classic Oysters Rockefeller topping combines tender steamed spinach with fresh herbs, savory anchovies, and a hint of anise. The mixture is blended into a smooth, vibrant paste that coats the oysters before baking. It offers a perfect balance of briny depth and herbal freshness, creating a luxurious texture that complements the natural sweetness of the seafood. Ideal for special dinner parties or elegant appetizer spreads, this recipe delivers restaurant-quality flavor at home. The addition of Worcestershire sauce and Tabasco adds a subtle kick, while the bread crumbs help bind the topping nicely. Serve immediately after baking for the best experience.

Ingredients

2 cup WATER (FOR STEAMING SPINACH)
2 ea BOXES (10 OZ. EACH) FROZEN S
4 ea SCALLIONS
2 ea LARGE, RIBS CELERY
1/4 ea BUNCH PARSLEY
1/4 ea HEAD ICEBERG LETTUCE
1 teaspoon WORCESTERSHIRE SAUCE
2 teaspoon ANCHOVY PASTE OR
4 ea ANCHOVEY FILLETS (MASHED)
1/2 teaspoon SALT
1/2 teaspoon TABASCO SAUCE
1 teaspoon ANISE SEEDS
1 cup BREAD CRUMBS

Directions

1
Preheat oven to 400F (204C).
2
Steam the frozen spinach in water for about 5 minutes until tender.
3
Pour the cooked spinach into a colander and drain thoroughly.
4
Coarsely chop the scallions (including tops), celery, parsley, and lettuce.
5
Place the drained spinach into a blender and puree in batches of 2 cups at a time.
6
Transfer the pureed spinach to a large mixing bowl.
7
Puree the chopped scallions, celery, parsley, and lettuce in the blender.
8
Pour the vegetable mixture into the bowl with the spinach.
9
Mix the spinach and vegetable purees thoroughly.
10
Stir in Worcestershire sauce, anchovy paste (or mashed fillets), salt, Tabasco sauce, and anise seeds.
11
Blend the combined mixture in the blender on medium speed for 2 minutes until smooth.
12
Pour the mixture back into the bowl.
13
Add bread crumbs and stir thoroughly until well incorporated.
14
Spoon the topping over prepared oysters and bake until golden and bubbly.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 236.4kcal

% Daily Value *
Total Fat 2.8g5%
Saturated Fat 0.4g2%
Cholesterol 0.0mg0%
Sodium 2920.6mg122%
Total Carbohydrate 46.5g16%
Dietary Fiber 4.5g18%
Sugars 0.7g
Protein 7.6g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This recipe yields a topping mixture. Ensure oysters are cleaned and placed in their shells or an oven-safe dish before adding the topping and baking.

The topping can be prepared ahead of time. Store it in the refrigerator and bring to room temperature before using.

If using fresh spinach instead of frozen, ensure it is wilted and drained very well to prevent a watery topping.

Keywords: oysters, rockefeller, spinach, anchovy, appetizer, seafood, baking, herbs, celery, scallions, parsley, lettuce, anise, breadcrumbs, worcestershire, tabasco, blender, topping, briny, rich

Read it online: https://www.chefs-mate.com/recipe/oysters-rockefeller-1/