Scuba Diving club,
Southern California
Oysters Rockefeller
Bulletin Board Post
- 1 pound butter
- 1 rib celery, finely chopped
- 2 bunches scallions, finely chopped
- 1 bunch parsley, fine chopped
- 3 tablespoons Worcestershire sauce
- 1 teaspoon Tabasco
- 1/2 to 3/4 cup Herbsaint or Pernod
- 1 1/4 cups seasoned bread crumbs
- 48 Oysters in their shells
- Rock salt
Melt the
butter in a large skillet and add the celery, scallions and parsley. Saute for
5 minutes, then add the Worcestershire and Tabasco. Reduce heat to medium and
cook for 10 minutes. Add the Herbsaint or Pernod and bread crumbs; cook for 5
minutes more. Remove the pan from the heat and transfer the mixture to a bowl.
Chill in
the refrigerator for 1 hour, until cold but not firmly set. Using an oyster
knife, pry open the oyster shells then remove the oysters. Discard the top
shells; scrub and dry the bottom shells. Drain the oysters. Arrange 6 oyster
shells on an ovenproof pan or tray lined with a layer of rock salt about an
inch deep. Make 8 trays in all. Place 1 oyster in each shell. Heat oven to 375
degrees F. Remove the chilled Rockefeller topping from the refrigerator and
beat it with an electric mixer to evenly distribute the butter and infuse air
into the mixture; transfer the mixture to a pastry bag fitted with a large
plain tip. Pipe a tablespoon of the mixture onto each oyster, then bake in a
375 degree oven for 5 to 8 minutes. Serve each person a tray of piping hot
oysters.
Makes 8 servings.
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Posted March 27, 2004