Oysters Rockefeller
Prep Time
Cooking Mode
60 mL cup butter
½ fennel bulb, finement haché
2-3 shallots, finement hachés
225 g lb fraise d'épinards frais
To taste sauce Worcestershire style
To taste poivre
A few drops Pernod
3 miettes de pain
24 huîtres, ouvertes et détachées
To taste parmesan en lamelles ou râpé
60 mL cup butter
½ fennel bulb, finement haché
2-3 shallots, finement hachés
225 g lb fraise d'épinards frais
To taste sauce Worcestershire style
To taste poivre
A few drops Pernod
3 miettes de pain
24 huîtres, ouvertes et détachées
To taste parmesan en lamelles ou râpé
Directions
1Heat butter in a pan.
2Add fennel and shallots and cook until tender. Add spinach, cover and cook for a few minutes.
3Remove from heat. Add Worcestershire-style sauce, pepper, and Pernod, if using.
4Add breadcrumbs to spinach mixture to thicken.
5Place oysters on a baking sheet. Top each oyster with some pinach mixture.
6Sprinkle with Parmesan cheese and broil (about 10 cm from grill) for 6 to 8 minutes.
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note