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The original Oysters Rockefeller is available exclusively at Antoine's Restaurant in New Orleans. This is our easier, at-home version, provided by Kevin Boudreaux.
1 dozen oysters on the half shell 6 tbs butter
6 slices bacon 1 cup cooked spinach
1/4 cup chopped parsley 1/4 cup minced celery
1/2 cup green onion tops Juice of one lemon
1/4 cup bread crumbs salt, pepper, red pepper to taste
Rock salt to cover broiler pan
Fry bacon over medium-low heat to render fat. While bacon is cooking, prepare a baking sheet or pie plate with coarse salt (rock salt is cheaper than sea salt and works great to keep the oysters from tilting on the pan). (Or, arrange naked oysters in the bottom of a casserole dish, without the salt.)
Push oysters (on the half shell) on top of salt and heat broiler to medium-high. Broil the oysters just until edges start to curl.
When bacon is done, remove from the pan and crumble. Saute the celery in the bacon drippings until it starts to soften. Add spinach, green onion tops and parsley to the pan. Add lemon juice, bread crumbs and seasonings to taste. Add a little butter if you wish. Saute over medium heat until bubbly.
When oysters are curling, remove from oven (leave broiler on). Spoon a little of the Rockefeller sauce over each oyster. Dot with a little of the butter and place back under the broiler to brown the sauce slightly.