Oysters Rockefeller

2 dozen oysters
Three 1 lb cans of spinach, drained well
1 to 1-1/2 half pints sour cream
4 cloves of garlic
1 large onion
1 cup grated Parmesan cheese
1/2 cup bread crumbs
2 oz butter
Salt and pepper

Open up the oysters, throw away, flat shelf, take out oyster and scrub rounded shell. (Or buy 2 jars of fresh frozen oysters, wash and drain. Use scrubbed oyster shells, which can be washed and reused.)

Mix the crushed garlic and salt and pepper to taste into the sour cream. Put spinach and chopped onions into electric blender a little at a time. Remove to bowl when blended and continue this until all spinach and onions are smoothly blended. Add approximately one cup of sour cream mixture to the bowl of spinach and mix. Color should be a light green. Put one fu1l tsp of the rest of sour cream mixture in the bottom of each shell. Place oyster on top (larger shells may take more sour cream and 2 or 3 oysters.) Left over sour cream can be added to spinach mixture. Completely cover oysters with spinach mixture, doming it up a little. Sprinkle with bread crumbs, then grated cheese. Put a piece of butter on top of each. Set the oyster in rock salt on a flat platter. Heat in moderate preheated oven or brown under the broiler until hot and bubbly.

Makes 4 to 6 servings.

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Cajun Country -- New Iberia, Louisiana