Jan 092012
 

This is a great way to make Oysters Rockefeller for a large group.

Also, if you are unable to get your oysters still in their shell, you can

serve them in a soup. I find that this soup makes Oysters Rockefeller

richer than the original dish. Either way, you will feel like a million

bucks eating Oysters Rockefeller.

1 pint shucked Oysters

2 quarts cold Water

1½ sticks of Butter

¾ cup chopped Celery

½ cup Flour

8 ounces fresh Spinach leaves washed, stemmed and

coarsely chopped

½ cup fresh Parsley finely chopped

2 teaspoons fresh Thyme finely chopped

½ teaspoon Creole Seasoning Blend

 

2 cups Heavy Cream

 

 

Place oysters in a large saucepan and cover with 2 quarts cold

water. Cook over medium heat just until the oysters begin to curl,

about 5 minutes. Strain the oysters, reserving the stock. Set the oysters

aside. Melt the butter in a large pot and sauté the celery until tender.

Stir in the flour, and then add the oysters and oyster stock. Reduce the

heat and simmer for 10 minutes, or until thickened. Add the spinach,

parsley, thyme and Creole seasoning. Pour in the cream and simmer

several minutes until the soup is hot.