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Category: Fish and shellfish

Oysters' Oysters Rockefeller

Dear SOS: I recently discovered a fantastic version of oysters Rockefeller at Oysters Restaurant in Corona del Mar and would love to prepare it at home. Can you help? Kyle Anne Falco Huntington Beach Dear Kyle: Chef Scott Brandon provided ... Read more

Total time: 45 minutes | Serves 6
  • 1/2 pound applewood-smoked bacon, diced small
  • 4 cups finely chopped spinach leaves, packed
  • Anisette or Pernod
  • 1/4 cup lemon juice
  • Parmesan cheese
  • 3/4 cup mayonnaise
  • 1 teaspoon freshly ground pepper
  • 18 oysters
  • Lemon wedges, for garnish

Step 1Cook bacon over medium heat until browned and crisp, 8 to 10 minutes. Remove from pan and drain on paper towels.

Step 2Combine bacon, spinach, 1/4 cup Anisette, lemon juice, 3/4 cup Parmesan cheese, mayonnaise and pepper in large bowl. (Mixture may be refrigerated up to 3 days in airtight container).

Step 3When ready to serve, shuck oysters and remove any shell fragments. Place oysters in shells on baking sheet. Drizzle each with about 1 teaspoon Anisette and bake at 425 degrees until oysters are cooked, 5 minutes. Remove from oven and allow to cool, about 15 minutes.

Step 4Spoon about 2 tablespoons spinach mixture over each oyster and bake at 425 degrees until lightly browned and bubbling, 4 to 6 minutes. Garnish with additional freshly grated Parmesan cheese and lemon wedges.

Each serving:
407 calories; 721 mg sodium; 59 mg cholesterol; 31 grams fat; 17 grams carbohydrates; 12 grams protein; 0.33 gram fiber.
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