Advertisement
YOU ARE HERE: LAT HomeCollections

Front Burner | CULINARY SOS

Oysters a la Oysters

August 30, 2000|Rose Dosti

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 the recipe just for you. Although it called for Fanny Bay oysters, any medium oyster will do.

Oysters' Oysters Rockefeller

Active Work Time: 25 minutes * Total Preparation Time: 45 minutes

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

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

* Combine 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).

* When 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.

* Spoon 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.

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

Advertisement
Los Angeles Times Articles
|
|
|