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Appetizers Perfect for a party or a start of a meal.

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Old 08-24-2007, 09:33 AM
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Oysters Rockefeller

Oysters Rockefeller

6 dozen oysters (on the half shell)
12 cups of rock salt
12 lemon wedges
Sauce Ingredients:
1 cup leeks
1 cup fennel
1/2 cup finely chopped parsley
1/3 cup finely chopped green onions
1/2 cup chopped celery
1/2 cup ketchup
3 cups chopped spinach
(defrosted and drained)
1/2 tsp. salt
pinch of cayenne pepper
1/2 tsp. white pepper
pinch of thyme
1 tsp. ground anise
1 Tbsp. red wine vinegar
1 tsp. Worcestershire sauce
3 Tbsp. Herbsaint
(may substitute Pernod)
1 cup melted butter
1 cup seasoned breadcrumbs

Preheat oven to 350 degrees.

To make the Rockefeller sauce: in a food processor combine all sauce ingredients except the butter and breadcrumbs. Puree. Transfer to a mixing bowl then add butter and fold in breadcrumbs, blending well.

Arrange twelve 8-in. cake pans; fill each with rock salt to cover bottoms. Arrange 6 oysters in each pan. Fill a pastry bag with Rockefeller sauce. Pipe equal portions of sauce over each shell (if you do not have a pastry bag, use a spoon). Place in the oven and bake for 5 minutes. Then broil for 3-1/2 minutes until top is bubbling.

Remove and transfer pans to napkin-covered serving plates. Garnish with lemon wedges.
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