Oysters à la Rockefeller

Ingredients for 2 servings:

• 12 oysters
• 4 ml pastis
• 1 bunch of spring onions
• 1 slice(s) white bread, stale (dried)
• 1 bunch of parsley
• 50 g butter
• 1 bunch of leaf spinach
• 1 bunch of celery leaves
• 100 g bacon (diced)
• 1 tbsp Worcestershire sauce
• Sea salt

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Huitres en Coquilles à la Rockefeller / Oysters Rockefeller

Open the fresh oysters and remove them from their shells. Collect the oyster liquid. Rinse the bottom half of the shell and set aside. Bring the oyster liquid to a boil in a saucepan with a knob of butter. Add the oysters to the liquid and let it stand for 30 seconds. Slice the spring onions and cook in a small pan until translucent, but not browning. Wash the spinach, cut into fine strips, and add it to the spring onions while still wet, along with the finely chopped parsley, the finely chopped celery leaves, and the oyster liquid. Bring everything to a boil and add enough crumbled white bread to thicken the liquid. Season to taste with pastis and Worcestershire sauce. Sear the bacon until crisp and mix it into the mixture. Melt the butter. Place each oyster back on one of the shells and cover with the vegetable mixture. Crumble some more white bread over the top and drizzle with the melted butter. Cover a baking dish with about 1 cm of sea salt and heat it in a preheated oven at 200° C. Place the shell halves with the oysters on top and bake for five minutes at the top.