Oysters Rockefeller Spread |
|||||||||
| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 3-1/2 cups | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 2 (10-ounce) packages frozen chopped spinach, thawed and drained | 1 (12-ounce) container standard oysters, undrained | 1/4 cup butter or margarine |
| 1 clove garlic, minced | 1/4 cup all-purpose flour | 1/3 cup chopped green onions |
| 1/3 cup chopped fresh parsley | 1 teaspoon salt | 1 teaspoon anchovy paste |
| 1/4 teaspoon ground red pepper | ||
| 1 | Press spinach between paper towels to remove excess moisture. Set spinach aside. |
| 2 | Place oysters and oyster liquor in a saucepan. Bring to a boil. Remove from heat; let stand 5 minutes or until edges of oysters curl. Drain oysters, reserving liquor. Add water to liquor to make 1 cup, if necessary. Chop oysters. Set oyster liquor and oysters aside. |
| 3 | Melt butter in medium saucepan over low heat; add garlic, and saute 1 minute. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add reserved oyster liquor; cook over medium heat, stirring constantly, until mixture is thickend and bubbly. Stir in spinach, chopped oysters, green onions, parsley, salt, anchovy paste, and red pepper. Serve in a chafing dish with party rye bread. |