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| OYSTER’S ROCKEFELLER |
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| INGREDIENTS |
6 fresh oysters, shucked
10 slices of bacon, chopped
1 white onion, chopped
4 C spinach, chopped
1 C heavy cream
1/2 C Pernod
salt and pepper to taste
Hollandaise sauce
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| METHOD |
| Brown bacon until crisp.
Add onion, cook for 5 minutes.
Add spinach, cook until slightly wilted.
Add heavy cream, cook until reduced by 1/4.
Add Parmesan cheese and bland continuously stirring.
Add Pernod.
Salt and pepper to taste.
Spoon mixture on top of oysters. Bake at 350 degrees for 15 minutes or until mixture is brown on top.
Spoon Hollandaise on top and serve with lemon wedges. |
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