Lynn's Oyster Rockefeller
dozen oysters on the half shell, drained
4 pans rock salt
1 cup (2 sticks) butter, softened
3/4 cup finely chopped cooked spinach
6 Tbsp. very finely chopped watercress leaves
1/4 cup finely chopped fresh scallion tops
2 Tbsp. finely chopped celery
3/4 tsp. salt
1/2 tsp. white pepper
1/2 tsp. dried marjoram
1/2 tsp. dried basil
1/2 tsp. cayenne
1/2 tsp. ground anise seed
1/4 cup Pernod (or Hernsaint)
Combine all ingredients (for sauce) in a stainless steel or porcelain bowl
and cream with a wooden spoon. Complete mixing with a whisk or blender at
medium speed. Shape sauce into oval patties
about 2.5 x 2 inches and 0.5 inches thick by scooping about two
Tbsp. of sauce from bowl and pressing it into your palm. Set on a platter
and
refrigerate while you prepare the oysters for baking. Preheat the oven to 500F.
Wash the oyster shells thoroughly and dry. Place a drained oyster on each shell
and set them 6 to a pan on the rock salt. Cover each oyster with a patty of
sauce
and bake 14-16 minutes, until the sauce bubbles and is lightly browned on
top.
Allow to cool 3-6 minutes before serving.
The revolution... is a dictatorship of the exploited against the
exploiters.
- Fidel Castro