Poor Boy’s Riverside Inn’s Oysters Rockefeller

Description: Created by Kathleen Hurst, Richard Hurst’s mom. It used to be you didn’t eat oysters in months without the letter “R”, but with today’s technology and refrigeration, that is now a thing of the past. And while yes, some months are better than others, oysters are pretty much good year round. Ingredients: 2-8 oz fresh/frozen spinach packages (boiled & chopped) 2 cups chopped green onions 1/4 lb bacon finely chopped 2 tbsp Herbsaint absinthe liqueur 1 tbsp minced garlic 2 oz Herbsaint 1 cup celery 1/4 lb butter (unsalted) 1-2 oz can anchovies (chopped fine) 1/4 cup of parsley (finely chopped) salt, red, white & black pepper to taste 2 dozen oysters 2 tbsp chopped red bell pepper (optional) Directions: 1. In a medium saucepan over high heat cook bacon until brown and crispy 2. When crispy, add Herbsaint and simmer for 4 minutes 3. Turn down heat to low. Add all ingredients, stir well, cover, simmer until veggies are soft. 4. Shuck 2 dozen oysters, wash, then par boil them. 5. Rinse 2 dozen of the shells, put the oysters in, then cover completely with Rockefeller sauce. 6. Put rock salt in a large platter, place oysters and Rockefeller on top, then bake at 350 degrees for 10 minutes. Recipe compliments of Chef Richard Hurst. Riverside Inn 240 Tubing Rd. | Broussard, LA 70518 337-837-4011

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