Today's Special

Oysters Rockerfeller


  • 24 Oysters live in shell
  • 1 1/3 cups firmly packed baby spinach (1 1/3 oz), finely chopped
  • 3 tablespoons finely chopped scallion greens
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 2 teaspoons minced celery
  • 3 tablespoons coarse fresh bread crumbs (preferably from a day-old baguette)
  • 3 1/2 tablespoons unsalted butter
  • 1 teaspoon Pernod or other anise-flavored liquor
  • Pinch of cayenne
  • 3 bacon slices


  1. Toss together spinach, scallion greens, parsley, celery, and 1 tablespoon plus 1 teaspoon bread crumbs in a bowl. Melt butter in a 10-inch heavy skillet over moderate heat, then add spinach mixture and cook, stirring, until spinach is wilted, 1 to 2 minutes. Stir in Pernod, cayenne, and salt and pepper to taste, then transfer mixture to a bowl and chill, covered, until cold, about 1 hour.
  2. Put oven rack in middle position and preheat oven to 450°F.
  3. While spinach mixture chills, cook bacon in cleaned skillet over moderate heat, turning, until crisp, then drain on paper towels and finely crumble.
  4. Spread 5 cups Rock Salt in a large shallow baking pan (1 inch deep) and nestle oysters (in shells) in it. Spoon spinach mixture evenly over oysters, then top with bacon and sprinkle with remaining tablespoon plus 2 teaspoons bread crumbs. Bake oysters until edges of oysters begin to curl and bread crumbs are golden, about 10 minutes.
  5. Serve warm oysters in shells, nestled in Rock Salt (about 5 cups), on a platter.

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