Oysters Rockefeller

Cool waters mean there’s an abundance of oysters, so try Oysters Rockefeller and enjoy the healthy benefits of seafood. McCormick & Schmick’s offers more than 40 varieties of fresh seafood available daily.

For this dish oysters are usually arranged in their deeper shells, on a bed of coarse salt, in four shallow pans.

INGREDIENTS:

16 oysters, scrubbed and shucked (save deeper shells)
1 pound coarse salt
4 tablespoons butter
4 slices bacon, cooked until crisp, drained and crumbled
5 ounces spinach, finely chopped with stems removed
1 1/2 tablespoons chopped fresh parsley
1 1/2 tablespoons chopped scallions
1 1/2 tablespoons chopped celery leaves
1/4 cup dry bread crumbs
1/4 teaspoon salt
1/2 cup shredded Gruyere cheese
1/2 teaspoon Pernod or pastis
Tabasco sauce

METHOD:

Preheat oven to 425 degrees (broiler may be used instead).

Melt the butter over low heat.

Add the bacon crumbs and spinach, and the rest of the ingredients except the cheese and Pernod or pastis. Cook for 5 to 10 minutes over low heat, stirring the mixture until you have a lightly cooked stuffing. Taste and adjust the seasoning, if necessary.

Divide the stuffing among the oysters and sprinkle with the shredded Gruyere. Place under a hot broiler or in the oven until the oysters are lightly browned and bubbling.

Just before serving, put a few drops of Pernod or pastis on each oyster with an eye dropper. Serve in the pans of salt.

Serves 4