Rockefeller Oysters

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Appetizers & Snacks
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

Open the fresh oysters and remove them from the shell. Collect the oyster water. Wash out the lower half of the shell and set aside.
Now bring the oyster water to the boil in a saucepan with a trick of butter. Add the oysters to the brew and let them steep for 30 seconds.
Cut the spring onions into rings and let them turn translucent in a small pan without browning. Wash the spinach, cut into fine strips and add to the spring onions while still wet with the finely chopped parsley and the celery leaves and the oyster stock.
Let the whole thing boil and add as much white bread, crumbled into small pieces, until the liquid binds. Now season to taste with pastis and Worcestershire sauce.
Sear the bacon and mix it with the mixture.
Melt the butter.
Put each oyster back on one half of the shell and cover with the vegetable mixture. Crumble some more white bread over it and drizzle everything with the melted butter.
Cover a baking dish with approx. 1 cm sea salt and heat it in a hot oven at 200 ° C. Place the shell halves with the oysters on top and bake on top heat for five minutes.

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