15
Oysters Rockefeller
This classic holiday hors d'oeuvre is sure to impress.
Active Time: 30 minutes Total Time: 45 minutes
Makes 8 servings
3
tablespoons (45 ml) unsalted butter, divided
1
⁄
3
cup p(75 ml) anko breadcrumbs
¼
teaspoon (1 ml) kosher salt
1
large shallot, peeled and finely chopped
1
large garlic clove, peeled and finely chopped
1
cup (250 ml) packed spinach, finely chopped
1
tablespoon (15 ml) Pernod
8
large oysters, shucked, on the half-shell
¼
cup (60 ml) fresh parsley, finely chopped
1. Melt 1 tablespoon (15 ml) of the butter and put in a small mixing bowl with
the breadcrumbs and salt. Mix to combine; reserve.
2. Put the remaining butter in a medium skillet set over medium-low heat. Once
melted, add the shallot and garlic; sauté until softened. Add the spinach and
sauté until bright and wilted. Increase the heat to medium/medium-high; add
the Pernod and stir to fully coat. Cook until Pernod has evaporated. Remove
from heat; reserve.
3. Top each oyster with a heaping teaspoon (5 ml) of spinach mixture, then with
the seasoned breadcrumbs.
4. Line the baking pan with parchment paper. Put prepared oysters on the
tray and put in the oven with the rack in the middle rack position. Set to
Convection Bake at 400°F (200°C) for 10 to 15 minutes.
5. Remove oysters from oven when golden brown and sprinkle with chopped
parsley; serve immediately.
Nutritional information per oyster:
Calories 94 (72% from fat) • carb. 5g • pro. 1g• fat 7g • sat. fat 5g
• chol. 21mg • sod. 104mg • calc. 9mg • fiber 0g
Spanish Style Mussels with Chorizo
Sherry and spicy chorizo give these mussels a bit of Spanish flair.
Active Time: 15 minutes Total Time: 55 minutes
Makes 4 servings
6
ounces (170 g) smoked chorizo (2 links),
sliced into ¼-inch (0.6 cm) rounds
1
onion, peeled and thinly sliced
2
garlic cloves, peeled and crushed
2
teaspoons (10 ml) olive oil
¼
cup (60 ml) sherry
1
pound (500 g) mussels, scrubbed and de-bearded
1. Combine the chorizo, onion, garlic, and olive oil in a small bowl. Evenly
spread ingredients on the baking pan and put in the oven with the rack in
the lower rack position. Set to Bake Steam at 450°F (230°C) for 20 minutes.
2. Remove the pan from the oven and carefully adjust the oven rack to the
middle position. Stir in the sherry with a wooden spoon to deglaze the pan
and add the mussels in an even layer. Return the pan to the oven and set
to Steam at 210°F (98.8°C) for 20 minutes until mussels have fully opened.
Start checking the mussels at 15 minutes. Discard any mussels that have
not opened.
3. Serve
immediately.
Nutritional information per serving:
Calories 287 (52% from fat) • carb. 9g • pro. 21g • fat 16g • sat. fat 5g
• chol. 58mg • sod. 698mg • calc. 43mg • fiber 1g
