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.
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)
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.
240 Tubing Rd. | Broussard, LA 70518