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
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.