Grannys Oyster Rockefeller Casserole Recipes

OYSTERS ROCKEFELLER

Steps:

• Preheat oven to 450 degrees F (220 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Clean oysters and place in a large stockpot. Pour in enough water to cover oysters; bring the water and oysters to a boil. Remove from heat and drain and cool oysters. When cooled break the top shell off of each oyster.
• Using a food processor, chop the bacon, spinach, bread crumbs, green onions, and parsley. Add the salt, hot sauce, olive oil and anise-flavored liqueur and process until finely chopped but not pureed, about 10 seconds.
• Arrange the oysters in their half shells on a pan with kosher salt. Spoon some of the spinach mixture on each oyster. Bake 10 minutes until cooked through, then change the oven's setting to broil and broil until browned on top. Serve hot.

MELISSA CLARK'S OYSTERS ROCKEFELLER

Steps:

• In a large skillet over medium heat, melt the butter. Add the bread crumbs and sauté until they are just a tiny bit golden, about 1 minute or so. Stir in the watercress, parsley, celery and celery leaves, scallions, and garlic. Cook until fragrant, 1 minute. Stir in the Pernod and let it cook off for another minute. Remove from the heat and stir in the capers and a pinch of salt (not too much, those oysters are salty too).
• Preheat the broiler. Fill a baking pan (or two) with a 1/2-inch layer of coarse or rock salt. Lay the oysters on top of the salt. Spoon a little of the sauce mixture on top of the oysters. Broil until just golden, about 2 minutes. Serve hot.

OYSTERS ROCKEFELLER EN CASSEROLE

Steps:

• Clean& drain oysters and set aside.
• In skillet, melt butter& saute celery& onion, stir in parsley, spinach, anise, worcestershire, and pepper.
• Remove from heat.
• Grease or spray 8 ramekins.
• Place 3 oysters in the bottom of ea ramekin.
• Cover oysters with spinach mixture.
• (***youcan do it in advance up to his point and refrigerate).
• Bake@ 350 for 30 minutes.
• Remove& top with cheese and crumbs.
• Return to oven for 10 minutes.
• **Ifyou don't own ramekins, bake in a shallow baking pan.
• This is not a beautiful dish, so the attractive containers help.
• I made this for years without them.
• The ramekins make it easier to serve, too.
• I usually do this as an appetizer, but it makes a main course for 4.

GRANNY'S OYSTER ROCKEFELLER CASSEROLE

Steps:

• Mix 1st 9 ingredients, add 3/4 cup bread crumbs, salt and pepper. Mix in oysters and butter. Put in large casserole, top with remaining crumbs and parmesan. Dot with butter and bake 350 for 45 minutes.

OYSTER ROCKEFELLER CASSEROLE

Steps:

• Preheat oven to 450℉ (230℃). Grease a large casserole dish. Drain the oysters and arrange in a single layer in bottom of casserole. Melt the butter and sauté the celery and onions until they begin to soften. Add parsley, spinach, anise seed, Worcestershire Sauce, soft bread crumbs, salt, pepper and Cayenne. Spread this mixture over the oysters. Bake the casserole for 30 minutes. Remove; and, if necessary, pour off water that has cooked from oysters. Sprinkle with grated Parmesan cheese and a very thin layer of bread or cracker crumbs. Return to oven for 10 minutes or until slightly browned on top.

OYSTERS ROCKAFELLER

Steps:

• Shuck the oysters, reserving the liquid. Place the oysters and liquid in a saucepan. Reserve the deeper half of each oyster shell. Cook the oysters over medium heat for about 30 seconds, just to give them some firmness. With a slotted spoon, remove the oysters to a bowl and set aside. Add the cream to the oyster liquid in the pan and cook for 10 minutes to reduce. Add the mustard and half the cheese. Set aside.
• In another saucepan over low heat, cook the spinach with 1 tablespoon (15 ml) water until wilted. Strain the excess spinach water into the cream mixture and set the spinach aside. Mix the remaining 1/2 cup cheese and the breadcrumbs in a bowl and season with salt and pepper.
• Heat the broiler. Arrange the oyster half-shells in a casserole dish filled with seaweed or large rock salt. Place each oyster in a shell and add a bit of the cream mixture and some spinach. Top with the breadcrumb mixture. Broil until the cheese melts and the tops are lightly browned, about 1 minute.

OYSTERS ROCKEFELLER

Steps:

• Preheat oven to 450 degrees.
• Open the oysters, leaving them on the half shell, and reserve the oyster liquor. Arrange them in a baking pan; then, chill until ready to use.
• Pick over the spinach and remove any tough stems and blemished leaves. Rinse well and place in a saucepan. Cover and cook, stirring, until wilted. Drain well, and squeeze to remove all moisture.
• In the container of a food processor, combine the drained spinach, celery, scallions, parsley, garlic and anchovies. Blend to a fine texture.
• In a skillet, heat 2 tablespoons butter. Add spinach mixture. Cook and stir for about 1 minute. Set aside.
• Heat the remaining butter in a saucepan. Add the flour, blend, and stir with a wire whisk. Add the oyster liquor, stirring vigorously with the whisk. Stir in the cream, season with Tabasco, and cook for about 2 minutes. Add the spinach mixture, cheese and liqueur. Blend well and let cool. Add salt and pepper to taste.
• Spoon equal parts of the spinach mixture on top of the oysters and smooth over the tops. Bake for 20 to 25 minutes or until piping hot.

OYSTER CASSEROLE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13 inch casserole dish. Drain the oysters, reserving juice.
• In a small mixing bowl combine margarine and crushed saltine crackers. Cut the oysters into small pieces, set aside. In a small mixing bowl combine cream, oyster juice and Worcestershire sauce.
• Spread one can of corn onto the bottom of the casserole dish. Layer 1/2 of the oysters over the corn, 1/2 of the cracker mixture. Repeat layering with remaining ingredients. Pour the oyster juice mixture over the top of the entire casserole. Cover the casserole dish with aluminum foil.
• Bake casserole for 20 minutes. Remove foil and bake an additional 30 minutes.

NEW CENTURY OYSTER ROCKEFELLER

Steps:

• Preheat broiler or oven 450?F.
• Shack oysters and save on half shell.
• Heat medium sauce pan, stir Simply Mushed Potatoes and milk until smooth; spoon over garlic powder, shallot, Alfredo sauce and seasoning salt and pepper mixture. Bake until edges are bubbly.
• Remove oyster from shell once, bed mashed potatoes on shell then replace oyster on mushed potato.
• Add sundried tomatoes put on the oyster then place cheese on it. Bake in 15 minutes.
• Cook bacon in small skillet on medium low heat to be crispy.
• Take out oyster from oven, sprinkle green onion and bacon bits then place on plate and serve.