With St. Patrick’s Day this Thursday, we thought it only appropriate to share some of our favorite GREEN oyster dishes with you this week. First on the list, and also included in our downloadable cookbook, a classic favorite: Oysters Rockefeller. These are incredibly quick and simple to prepare and a nice precursor to any meal.

INGREDIENTS

6 Tbsp. Salted Sweet Cream Butter, Divided

1/4 Cup Finely Chopped Celery

1/4 Cup Finely Chopped Onions

1/4 Cup Finely Chopped Green Onions

1/4 Cup Finely Chopped Parsley

1 Tbsp. Finely Minced Garlic

2 Tbsp. Herbsaint**

10 Oz Of Fresh Spinach

1/4 Tsp. Black Pepper

1/4 Tsp. White Pepper

2/3 Cup Bread Crumbs

1/4 Cup Oyster Liquor (Reserved)

1 Dozen Pre-shucked Oysters

1/3 Cup Freshly Grated Parmesan Cheese

French Bread

Softened Butter For Spreading

DIRECTIONS

Preheat oven to 350° degrees.

Melt 4 Tbsp. butter in large, heavy skillet over medium high heat. Add celery, onions, green onions, parsley and garlic. Saute’ until softened – about 3 to 4 minutes. Next deglaze sauce pan with Herbsaint. Add spinach and cook until wilted. Add black pepper, white pepper and breadcrumbs to spinach mixture.. Remove from heat and puree mixture in food processor. Melt remaining 2 Tbsp. butter in saucepan and add reserved oyster liquor to deglaze.

Place oysters in the cooking wells of The Oyster Bed. Top each generously with pureed topping. Spoon remaining butter sauce over topping evenly. Finish with a pinch of freshly grated parmesan. Bake for 20 minutes. Serve with lightly toasted French bread and softened butter.

**Herbsaint is a brand name of anise-flavored liquor currently produced by the Sazerac Company and originally made in New Orleans, Louisiana.