Oysters Rockefeller
This is an adaptation of the Emeril Lagasse recipe from 15 years ago. Of all of the recipes for this dish that I have tried, including the one from Galtoires, this is by far the best.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
white meat free
tree nut free
nut free
contains gluten
contains red meat
contains fish
dairy free
- 1 cup bread crumbs
- 2 tbls olive oil
- 1/4 cup parsley
- 4 slices bacon precooked and crumbled
- 1/4 cup celery leaves
- 1/4 cup chervil
- 1/4 cup green onions
- 1/4 cup spinach
- 2 lemons (juiced)
- 2 tbls creole seasoning
- 1 dozen oysters on the half shell
- 1 box kosher salt
- Carbohydrate 9.1567106620974 g
- Cholesterol 13.8182701983848 mg
- Fat 7.35541173633068 g
- Fiber 1.43652497473909 g
- Protein 3.76252293106479 g
- Saturated Fat 1.94367322673234 g
- Serving Size 1 1 Serving (55g)
- Sodium 319.244726598032 mg
- Sugar 7.7201856873583 g
- Trans Fat 0.668962136844827 g
- Calories 112 calories
Heat oven to 275 degrees F. Place 1 inch of rock salt in the bottom of a heat proof vessel. (bottom of broiler pan works). Combine bacon, celery leaves, chervil, onions, parsley, and spinach. Sprinkle with the lemon juice. In another bowl combine the bread crumbs, oil and Creole seasoning. Open oysters and discard top shell. Loosen oyster and remove any sand or grit. Push oyster firmly into packed salt. Top each oyster with 1 spoonful of the greens mixture, followed by 1 spoonful of the bread crumb mixture. Press finished oyster into the salt to ensure that oyster remains level. Bake 10-15 minutes.
