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                Sunday FamilyDinner                     
heart.gif (4940 bytes) Oysters Rockefeller and
  On Ice on the 1/2 Shell

                   Oysters Rockerfeller

There is nothing better than a romantic meal of
1/2 dozen  Canadian Malepeque Oysters prepared 
Rockefeller style with glasses of red Merlot wine
and romantic music

Oysters Rockefeller

1/2        Stick Unsalted Butter -- at room temperature
1/4        Cup Dried Bread Crumb
1/4        Cup Scallions -- sliced
1/4        Cup Celery -- chopped
1           Tablespoon Fresh Tarragon Leaves -- chopped
1/4        Teaspoon Salt
             Fresh Ground Black Pepper -- to taste
1           Pinch Cayenne Pepper
1           Bag Fresh Spinach

12 Fresh Medium Sized Oysters -- on the half shell (Preferably Canadian Malepaque)

Pernod  you will need 12 teaspoons

Rinse and shuck oysters. Reserve shells and clean.

Boil spinach and drain well.

Yield: 2 servings

1. Preheat the broiler. Arrange the broiler rack 3 to 4 inches from the

2. In the container of a food processor, puree the butter, bread crumbs,
    scallions, celery, tarragon, salt, black pepper, and cayenne until smooth.

3. With a small sharp knife, cut below each oyster to release it from
    its shell.

4.  Place some cooked spinach in each shell and the oyster on top of the

5.  Arrange each oyster in its shell on a baking sheet. Spread some of
     the butter on each oyster and the puree from the food processor.

6.  Top each oyster with a teaspoon of Pernot.

7.  Broil just until golden and crisp, 2 to 3 minutes. Serve immediately.

Raw Oysters on the 1/2 Shell

12 Raw Oysters per person served preferably Canadian Malepeque Large Choice Oysters

Using a oyster knife gently pry and twist open the oyster shell

Cup below each oyster to release it from the shell with the oyster knife

Place on a plate with crushed ice.  You can make your own crushed ice by placing
ice cubes in a plastic bag and hitting the bag with a hammer until the ice is crushed like snow.

You can eat these oysters raw with no sauce, with lemon juice and salt or
with a seafood sauce made up of 2/3 by volume horse radish and 1/3 ketchup or chilli sauce.

Best Served with Brut Champagne


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