OYSTERS ROCKEFELLER
Shopping list
1 stalk celery, finely chopped2 bunches spring onions, finely chopped
1 bunch parsley, fine chopped
3 tablespoons Worcestershire sauce
1/2 to 1 teaspoon Tabasco sauce
1/2 cup Pernod, Anisette
1 cup seasoned bread crumbs
2 dozen oysters in their shells
Rock salt
Method
Oysters should be opened immediately before serving. Discard any that are not tightly closed. To open an oyster, first fold a tea towel into your left hand. Place the oyster into the towel with the hinge facing towards you. With an oyster knife or any short bladed knife with a strong blade, insert the tip of the blade in to the hinge. By moving the blade side to side the hinge will break open.
HOLD THE KNIFE BY THE TIP OF THE BLADE AND NOT BY ITS HANDLE, this will ensure that should the knife slip whilst opening the oyster, you will not cut yourself.Remove the oyster from its shell, wash in salted water and return it to the shell.
Preparation
Melt the butter in a large frying pan and add the celery, chopped spring onions and parsley. Saute for 5 minutes, then add the Worcestershire and Tabasco. Reduce heat to a low heat and cook for 7 to10 minutes.
Add the Pernod or Anisette and bread crumbs; cook for 5 minutes more. Remove the pan from the heat and transfer the mixture to a bowl to cool.
Chill in the fridge until cold but not set solid. Shuck the oysters as detailed above and discard the top shells; scrub and dry the bottom shells. Rince the oyster meats and drain. Arrange the oyster shells in baking pans lined with about 1 inch of rock salt. It is always helpful to have sufficient pans available for the number of oysters you will be cooking.
Place one oyster in each shell.
Heat oven to 375°.
Remove the chilled Rockefeller topping from the refrigerator and beat it with an electric mixer to evenly distribute the butter and infuse air into the mixture; transfer the mixture to a pastry bag fitted with a large plain tip.
Pipe a tablespoon of the mixture onto each oyster, then bake in a 375° oven for 5 to 8 minutes.
Allow about 6 oysters per person. Ideally bake them in batches of 6 in oven proof pans, so each guest be served straight from the oven, avoiding the need to place them in serving dishes.
