Ingredients
- 32 large live oysters, shucked, with the deeper halves of the shells reserved, well scrubbed, or 32 large shucked oysters and 32 oyster shells, 8 large scallop shells, or 8 ramekins
- Shallow baking pans lined with rock salt
- 1½ cups [360 mL] fresh spinach, cooked in its own moisture
- 2 minutes and chopped
- ¼ cup [60 mL] watercress or sorrel leaves, chopped
- 6 tablespoons [90 mL] scallions, including green tops, chopped
- 2 garlic cloves, minced
- 1½ tablespoons [25 mL] celery leaves, minced
- 2 tablespoons [30 mL] flat-leaf parsley, chopped
- 1½ tablespoons [25 mL] chopped fennel greens
- 1 heaping tablespoon [20 mL] fresh basil, chiffonade
- ¼ teaspoon [1 mL] dried marjoram
- 1½ tablespoons [25 mL] anchovies, minced, or anchovy paste
- ½ teaspoon [3 mL] salt
- ¼ teaspoon [1 mL] white pepper
- ¼ teaspoon [1 mL] cayenne
- 1½ tablespoons [25 mL] Herbsaint or Pernod liqueur
- 4 ounces [110 g] unsalted butter, softened
- 4 ounces [110 g] unsalted butter
- ½ cup [120 mL] scallions, minced
- 2 garlic cloves, minced
- ¼ cup [60 mL] sifted all-purpose flour
- ½ cup [120 mL] heavy cream
- 6 tablespoons [90 mL] milk
- 2 tablespoons [30 mL] very rich chicken stock
- ¼ cup [60 mL] white wine
- ½ tablespoon [8 mL] dry sherry
- ½ teaspoon [3 mL] salt
- ¼ teaspoon [1 mL] white pepper
- ¼ teaspoon [1 mL] cayenne
- ⅓ cup [80 mL] mushrooms, chopped
- ⅓ cup [80 mL] grated yellow brick cheese
- 4 ounces [110 g] cooked shrimp, very heavily seasoned, peeled, and chopped (see Chef Notes)
- 2 tablespoons [30 mL] red bell peppers, roasted, peeled, and chopped
- 2 tablespoons [30 mL] breadcrumbs
- 1½ tablespoons [25 mL] grated Romano cheese
- Fennel tops, for garnish
Description
Chow
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