Oyster Rockefeller

Planning a Valentine dinner? How about starting of with some oyster’s? This is a Louisiana classic :

• 1 medium onion finely chopped
• 1/2 C butter, Cubed
• 1 C of Romano cheese grated
• 1 Tablespoon lemon juice
• 1/8 tsp pepper
• 3 dozen fresh Louisiana Oysters (washed and cleaned) in shell
• 2 Lb kosher salt

1. In a large skillet, saute onion in butter until tender. Add spinach; cook and stir until wilted. Remove from the heat; stir in cheese, lemon juice and pepper.
2. Spread kosher salt into 2 ungreased 15x10x1-in. baking pans. Shuck oysters, reserving oyster and its liquid in bottom shell. Lightly press oyster shells down into the salt, using salt to keep oysters level. Top each with 2-1/2 tsp. spinach mixture.
3. Bake, uncovered, at 450° until oysters are plump, 6-8 minutes. Serve immediately.

History and tips

Oysters Rockefeller consists of oysters on the half-shell that have been topped with a rich sauce of butter, parsley and other green herbs, and bread crumbs, then baked or broiled. … The original sauce may or may not include spinach, a popular shortcut for achieving the dish’s signature bright green color.

You can substitute Parmesan for Romano cheese.

Oyster done: Oysters are done cooking once they become nice and plump, and the edges start to curl.

Serve with Crisp French Bread for dipping…. Lisa