Oysters Rockefeller

Oysters Rockefeller

Ingredients: 6 oysters per serving

For each oyster combine: butter
a few drops of onion juice
chopped parsley
salt
cayenne
cooked, minced bacon
puréed spinach
bread crumbs

Preheat the oven to 475°F.

Cream the butter with the onion juice, parsley, salt, cayenne, bacon, spinach and bread crumbs. Season the oysters with salt and pepper, then cover them with the butter mixture.

Place the shells on baking sheets covered with a layer of rock salt. Bake for 10 minutes or until plump. Turn the oven to broil. Place the oysters under the broiler to brown and serve at once.

Oysters can be most impressive when presented on the half shell using these decorative Oyster Plates. Each serving piece is designed to hold a half dozen of the beauties on each of the indentations. The round well in the center contains your favorite accompanying condiment or dipping sauce. BIA Cordon Bleu Set of 4 Oyster Plates

• I find, for this recipe, that frozen spinach works as well as fresh. Just wring it quite dry when thawed and chop finely. You can also chop it in the food processor.

• Some people top oysters rockefeller with a bit of cheese and melt it under the broiler. It is not part of the original recipe, but quite delicious.

• Here is a tasty variation of the traditional oyster recipe: With the oyster removed, half fill the shell with creamed spinach. Place the oyster on the spinach. Cover it with a teaspoon of chopped parsley, a few drops of lemon juice and Worcestershire sauce and a small piece of bacon. Cook as in the directions above.