Decadent Oysters Rockefeller

Indulge your taste buds and spoil yourself with this rich-tasting dish. Seafood lovers will rejoice and enjoy every bite!

• The original Oysters Rockefeller was created in 1899 by Jules Alciatore, the son of the owner of Antoine's restaurant in New Orleans. It contained loads of butter and bacon so that it would be rich enough for then-president John D. Rockefeller.
• Our lighter version uses a moderate amount of turkey bacon and a touch of the bacon fat in place of butter. For the best taste, look for medium-small Pacific oysters with shells that measure no more than five centimetres (two inches) across.

Prep time: 25 minutes

Cooking time: 20 minutes

Makes: 24

• 2 slices low-sodium turkey bacon
• 350 g (1 1/2 c) packed fresh spinach leaves, large stems removed
• 150 g (2/3 c) packed fresh watercress, large stems removed
• 1 scallion, coarsely chopped
• 15 g (1 tbsp) packed fresh parsley leaves
• 10 g (2 tsp) packed fresh tarragon leaves
• 15 g (1 tbsp) coarsely chopped celery
• 50 g (1/4 c) fresh breadcrumbs
• 10 mL (2 tsp) Pernod or other anise liqueur
• 2 mL (1/2 tsp) hot pepper sauce
• 2 dozen small oysters, shells scrubbed, shucked
• Kosher salt

1. Preheat the oven to 230°C (450°F).
2. Cook the bacon in a medium skillet over medium heat until crisp (10 to 12 minutes). Drain on paper towels. Drain all but 10 millilitres (two teaspoons) bacon fat from the pan. Combine the spinach, watercress, scallion, parsley, tarragon, celery and 30 grams (two tablespoons) breadcrumbs in a food processor. Pulse until finely chopped but not pureed (about 10 seconds).
3. Transfer the mixture to the pan and cook over medium heat until greens have wilted, and very little liquid remains visible in the bottom of the pan (about two minutes). Stir in the Pernod and hot pepper sauce. Remove from the heat and let cool.
4. Spread the kosher salt in a one-centimetre-deep to 2.5-centimetre-deep (0.5-inch deep to one-inch deep) layer across the bottom of a 35 by 23 centimetre (14 by 9 inch) oven-to-table baking dish. Remove any shell fragments from the oysters on the half shell, then nestle the oysters in the salt. Spoon the spinach mixture evenly over the oysters. Finely chop the bacon and scatter over the spinach mixture. Top with the remaining breadcrumbs and coat with cooking spray.
5. Bake until the breadcrumbs are golden (about 10 minutes). For extra crisp breadcrumbs, run under a broiler for about one minute.

• 51 calories
• 2 g fat (0 g saturated fat)
• 3 g carbohydrates
• 5 g protein
• 0 g fibre
• 27 mg cholesterol
• 91 mg sodium
• 9 mg calcium

Impress your guests this season: Oysters Rockefeller perfect appetizer to serve at holiday parties!