Oysters Rockefeller


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This classic Creole dish is one not to be missed. Make it as an appetizer, side dish or main course and your guests will go wild! Just like they'd made in New Orleans.

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  • 16 fresh oysters
  • 1 box frozen spinach
  • Grated Parmesan Cheese
  • Freshly chopped parsley
  • White Sauce:
  • 1 Tbs. butter
  • 1/2 C. flour
  • 3/4 C. hot milk
  • 1 tsp. Dijon mustard
  • 1 Tbs. sour cream
  • Salt and pepper
  • Grated nutmeg

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Brush oyster shells under cold running water. Open shells, remove oyster meat and set aside. Wash and thoroughly dry the inside of the deeper halves of the shells.

To make the white sauce, melt the butter over low heat. Stir in flour. Pout in milk a little at a time, stirring constantly. Continue to stir while it thickens. Flavor with Dijon mustard, sour cream, salt, pepper and nutmeg to taste. Set aside.

To assemble, defrost and drain spinach well. Mix spinach and 3/4 of white sauce together. Pour some spinach mixture into reserved oyster shells. Delicately center 1 oyster into each shell and cover with white sauce. Sprinkle with grate Parmesan cheese. Broil until golden brown. Serve immediately, garnished with freshly chopped parsley. 

Reviews (1)

  • We enjoyed these down in New Orleans but they didn't use frozen spinach instead used fresh,let cook in pot boiling water until ready, then mixed with sauce. So is this the same recipe?

    Flag as inappropriate HONEYBEAR  |  February 12, 2009

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