Oysters Rockfeller (4 persons):
125ml (1/2 cup) butter
4 chopped celery stalks
4 chopped garlic cloves
3 chopped shallots
120g (3 x 4-oz.) packets spinach
2 bunches of parsley, chopped
30ml (2 Tbsp.) Pastis
45ml (3 Tbsp.) Worcestershire sauce
48 oysters on the half-shell
375ml (1 1/2 cup) bread crumbs
Crushed anise to taste
Cayenne pepper and salt to taste
In a heavy saucepan, melt the butter and brown the celery for 5 minutes.
Add the garlic, shallots, spinach and parsley, then cook for 5 minutes.
Drain. Blend in the Pastis and the Worcestershire sauce. Season.
Open the oysters, leaving them on the half-shell.
Cover each oyster on the half-shell with the spinach mixture,
adding the breadcrumbs and sprinkling with Parmesan.
In a preheated oven set on broil, brown lightly.
Season to taste.
~ Accompanying wine - a full bodied white wine like a Muscat ~
Oyster soup with saffron (4 persons):
24 oysters and their juice
2 leeks, sliced
125ml (1/2 cup) white wine
250ml (1 cup) 15 % cream
Pepper to tast
Open and drain the oysters, reserving the juice. Strain the juice.
In a pan, heat a mixture of equal parts butter and oil. When the
butter-oil mixture is hot, add leeks and sauté on low heat until transparent.
Pour the oyster juice in the pan and add oysters. Poach for approximately
30 seconds to 1 minute. Add the white wine and fresh cream. Season with
saffron and pepper and bring to a boil. Simmer for 30 seconds and then
remove from heat.
~ Accompanying wine - light white wine ~