Oysters Rockefeller
Ingredients
20 large oysters1 (250 mL) diced onion
1 cup (250 mL) diced fennel bulb
16 slices bacon, finely diced
4 cups (1 L) fresh baby spinach
1 cup (250 mL) heavy cream (32% MF)
3 tablespoons (45 mL) freshly grated parmesan cheese
Lemon
Directions
Shuck oysters; place in a large pan with cream, and simmer gently for 1 to 2 minutes. In a separate pan, sauté onion, fennel and bacon; add spinach and cook until wilted. Return oysters to their shells. Spoon the vegetable mixture over them, dividing equally. Sprinkle with parmesan cheese and place in a 350°F (180°C) oven for 3 to 4 minutes. Place 5 oysters on each of 4 plates and serve with lemon wedges.
Makes 4 servings.
Colin
Love this recipe.
reply