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Oysters Rockefeller

Serves 6

1/4 C chopped onion
1 T chopped fresh parsley
1 pkg (10 oz) frozen spinach, thawed and drained
1/4 tsp aniseed
1 T water
1 pt large fresh oysters, drained
1/4 C unsalted whole-wheat cracker crumbs
2 tsp melted margarine

Sauté onion and parsley until tender. Using a blender or food processor, finely chop onion, spinach, aniseed, and water; do not purée. Place 18 oyster shells in a baking dish filled with rock salt. Place 1 oyster in each shell. Top with spinach. Mix crumbs with melted margarine. Sprinkle over oysters. Bake at 450° for 10 minutes. Using tongs, transfer shells to serving dishes, 3 per person. Serve immediately


  • Oysters may be baked in small ramekins or other individual containers instead of in oyster shells.
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