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Oysters Rockefeller
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Cajun Creole Cooking by Terry Thompson


  • 10 oz (280 grm) frozen chopped spinach
  • 6 tbsp (90 ml) unsalted butter or margarine
  • 1 bunch watercress
  • 1/4 cup (60 ml) minced Italian flat leaf parsley
  • 6 green onions
  • 2 tsp (10 ml) fine minced green bell pepper
  • 1/2 tsp (2 ml) fresh ground black pepper
  • 1/2 tsp (2 ml) dried leaf marjoram
  • 1/2 tsp (2 ml) dried leaf basil
  • 1/2 tsp (2 ml) dried ground cayenne red pepper
  • Salt
  • 1 tbsp (15 ml) Herbsaint or Pernod
  • 1/2 cup (125 ml) whipping cream
  • rock salt
  • 24 shucked fresh oysters
  • 24 well scrubbed oyster shells
  • Press thawed spinach until very dry and set aside.
  • Saute spinach, water cress, parsley, green onions,and bell pepper in butter until slightly wilted.
  • Add black pepper, marjoram, basil, cayenne, salt, Pernod, and whipping cream.
  • Cook until thick and creamy adding more cream if too thick.
  • Preheat oven to 400F (205C).
  • Line a large pan with rock salt.
  • Pat each oyster dry with paper towell.
  • Place one oyster in each shell.
  • Nest shells into rock salt.
  • Top each with spinach mixture evenly.
  • Bake 10 to 15 min.
Parmesan cheese on top is good. Could also be 4 light enterees instead of 6 appetizers.

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