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

Recipe Ideas


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

Pinch saffron

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 ~


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