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Oysters Rockefeller Recipe

April 2, 2013

SERVES 2-4

INGREDIENTS3 tbsp. fresh bread crumbs
3 tbsp. unsalted butter
1 oz. spinach, chopped
1 scallion, chopped
1 rib celery, chopped
1 clove garlic, chopped
¼ small yellow onion, chopped
2 tsp. Pernod
1 tsp. red wine vinegar
½ tsp. chopped thyme leaves
? tsp. ground anise
Kosher salt and ground black pepper, to taste
Coarse rock salt, for pan
12 bluepoint oysters, on the half shell

INSTRUCTIONSPurée bread crumbs, butter, spinach, scallions, celery, garlic, onions, Pernod, vinegar, thyme, anise, salt, and pepper in a food processor. Place mixture in a pastry bag fitted with a ½" fluted tip; chill. Heat broiler to high. Line a baking sheet with rock salt about ¼" deep. Nestle oysters onto bed of rock salt. Pipe filling over oysters; broil until tops are browned, about 4 minutes. Get the recipe >>

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