These classic oysters Rockefeller are made with green onions and buttery seasoned bread crumbs.
- 1 pound butter
- 1 rib celery (finely chopped)
- 2 bunches green onions (finely chopped, about 2 cups)
- 1 bunch parsley (finely chopped)
- 3 tablespoons Worcestershire sauce
- 1/2 teaspoon Tabasco sauce (or more)
- 1/2 teaspoon Pernod, Anisette, or Herbsaint
- 1 1/4 cups seasoned bread crumbs
- 4 dozen oysters in their shells
- Rock salt
Steps to Make It
- Melt the butter in a large skillet or sauté pan and add the celery, scallions, and parsley. Saute for 5 minutes, then add the Worcestershire and Tabasco. Reduce heat to medium and cook for 10 minutes. Add the Herbsaint or Pernod and bread crumbs; cook for 5 minutes more. Remove the pan from the heat and transfer the mixture to a bowl.
- Chill in the refrigerator for 1 hour, until cold but not firmly set.
- Shuck oysters. Discard the top shells; scrub and dry the bottom shells.
- Drain the oysters. Arrange several oyster shells in baking pans lined with about 1 inch of rock salt.
- Place 1 oyster in each shell. Heat oven to 375 F.
- Remove the chilled buttery crumb topping from the refrigerator and beat it with an electric mixer to evenly blend the butter and fluff it a bit; transfer the mixture to a pastry bag fitted with a large plain tip.
- Pipe a tablespoon of the mixture onto each oyster, then bake in a 375 F oven for 5 to 8 minutes.
- Allow about 6 oysters for each guest. If possible, bake these in batches of 6 or 8, so each person will have a hot serving.