Thanksgiving! 10 Days of Recipes – Day 1

With Thanksgiving less than 2 weeks away, we'll have a recipe a day to help you prepare for the big feast!
We'll start with appetizers...today's contribution is Oysters Rockefeller

The best oysters on the planet come from the waters of Cape Cod Bay in Wellfleet, MA....but if you're in the Carolinas, try the  Lockwood Folly oysters which are in season right now! Get them at your local fish market...our 2 favorites are Haag & Sons  and Clem's. Both markets are located in Southport/Oak Island.

<---Oysters from marshland of the Lockwood Folly River

 

 

Oysters Rockefeller

24	Shucked oysters , liquor and deep shells
1	pound fresh spinach
8	tablespoon butter
1/2	cup chopped parsley
2	chopped anchovy fillets
1	tablespoon Pernod
1 1/2	teaspoons worcestershire sauce
1/2	cup fresh bread crumbs
	salt and freshly ground pepper
	tabasco
1	cup freshly grated parmigiano-reggiano

Set oven temp to 450 degrees. Drain the oysters and set aside in bottom shells. Strain and reserve the liquor for the spinach mixture . Rinse, wilt, drain, and chop the spinach. Melt the butter in a saucepan. Stir in the spinach, parsley, and anchovies. Gradually add the pernod, worcestershire sauce. and bread crumbs. Coarsly puree the mixture in a food processor or blender, thinning with oyster liquor if necessary. Season to taste with salt, pepper, and tabasco. Place the oysters in the shells on a baking sheet. Spoon the spinach mixture over the oysters and top with cheese. Bake from 5 to 10 minutes until the cheese is melted and light brown.

 

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