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Rockefeller-style oysters https://www.metro.ca/userfiles/image/recipes/huitres-rockefeller-4031.jpg PT10M PT15M PT25M
Preheat your oven's broiler. In a pot, melt the butter, then add the shallot and bacon. Sauté. Add spinach and wait for it to wilt. Season to taste. Set aside and keep warm. Open the oysters and remove them from their shells. Set them aside. Place the 20 deepest shells on a large ovenproof platter. Divide the spinach mix among the shells, top with an oyster, breadcrumbs, Gruyere, and a sprinkling of cream. Season and broil in the oven for a few minutes. Cool slightly before serving.
4
1 pat of butter 1 large French shallot, thinly sliced 4 bacon, finely chopped 2 cups (500 mL) young spinach leaves salt and ground pepper 20 average-size fresh oysters 1/3 cup (80 mL) coarse dry bread crumbs 1/3 cup (80 mL) gruyère cheese, finely grated 1/3 cup (80 mL) 15% cream
Rockefeller-style oysters

Rockefeller-style oysters

Rate this recipe
2 Votes
4
servings
0:10
Preparation
0:15
COOKING
0:25
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1
    pat of butter
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    SELECTED SIZES SELECTED VARIETIES

  • 1
    large French shallot, thinly sliced
  • 4
    bacon, finely chopped
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    GREENFIELD BACON

    GREENFIELD BACON

    $5.99 ea.

    375 g

    PILLER'S SIMPLY FREE BREAKFAST OR CORNMEAL BACK BACON

    PILLER'S SIMPLY FREE BREAKFAST OR CORNMEAL BACK BACON

    $3.99 ea.

    250 g

  • 2 cups
    (500 mL)
    young spinach leaves

  • salt and ground pepper
  • 20
    average-size fresh oysters
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    FRESH MALPEQUE OYSTERS

    FRESH MALPEQUE OYSTERS

    $14.99 ea.

    BOX OF 33

  • 1/3 cup
    (80 mL)
    coarse dry bread crumbs
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    PREMIÈRE MOISSON SOURDOUGH BREAD

    PREMIÈRE MOISSON SOURDOUGH BREAD

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    RAISIN HAZELNUT HONEY OR WALNUT, 500 g

  • 1/3 cup
    (80 mL)
    gruyère cheese, finely grated
  • 1/3 cup
    (80 mL)
    15% cream
Imprimer ma sélection

Preparation

Preheat your oven's broiler.

In a pot, melt the butter, then add the shallot and bacon. Sauté. Add spinach and wait for it to wilt. Season to taste. Set aside and keep warm.

Open the oysters and remove them from their shells. Set them aside. Place the 20 deepest shells on a large ovenproof platter. Divide the spinach mix among the shells, top with an oyster, breadcrumbs, Gruyere, and a sprinkling of cream. Season and broil in the oven for a few minutes. Cool slightly before serving.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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