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Oysters Rockefeller


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  • 1 pound butter
  • 1 rib celery, finely chopped
  • 2 bunches green onions, finely chopped, about 2 cups
  • 1 bunch parsley, fine chopped
  • 3 tablespoons Worcestershire sauce
  • 1/2 to 1 teaspoon Tabasco sauce
  • 1/2 teaspoon Pernod, Anisette, or Herbsaint
  • 1 1/4 cups seasoned bread crumbs
  • 4 dozen 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. Shuck oysters. Discard the top shells; scrub and dry the bottom shells. Drain the oysters. Arrange several oyster shells in baking pans lined with about 1 inch of rock salt. Arrange several pans in advance, if desired. Place 1 oyster in each shell. Heat oven to 375°. 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° oven for 5 to 8 minutes. Allow about 6 oysters for each guest. If possible, bake these in batches of 6 in oven-safe pans, so each person can be served a pan of hot Oysters Rockefeller right out of the oven.

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