Stephencooks

Oysters Rockefeller Bites

10 4-piece servings

Most of the preparation of these little bites can be done up to a day ahead – see the notes in the Method section of the recipe. 

Ingredients

• 2-3 extra-thin slices white or French bread (about 1/4" thick)
• 2 tablespoons butter
• 2 tablespoons flour
• 1/2 green pepper, chopped (about 1/2 cup)
• 1 rib celery, chopped (about 1/2 cup)
• 1 small onion, chopped (about 1/2 cup)
• 1/2 pound fresh spinach (or half of a 10-oz package of frozen cooked spinach)
• 3 cloves garlic, minced
• 12 ounces shucked oysters with their liquid (about 3/4 cup)
• 1 teaspoon anise seeds, ground
• 1 tablespoon anisette
• Salt and pepper to taste
• 2 tablespoons Parmigiano Reggiano cheese, grated

Method

1. Remove the crusts from the bread and cut into 40 pieces, 1 1/4" square. 

2. Toast the bread pieces to a golden brown and allow to cool. (If doing this step ahead, when the toasts are completely cool seal them in a plastic food storage bag. May be done one day ahead.)

3. If using fresh spinach, wash, dry and remove any large stems. 

4. Chop the spinach and set aside.

5. In a medium sauté pan, melt the butter over medium-high heat and allow it to bubble for a couple of minutes without browning. 

6. Stir the flour into the butter and cook, stirring, for a minute or two. 

7. Add the chopped pepper, onion and garlic to the pan. If using fresh spinach, add it to the pan. Stir to combine ingredients. Simmer over low heat for about 30 minutes, stirring occasionally. Vegetables should not brown. If it gets too dry add some of the oyster liquor, or a little water. (May be done up to one day ahead to this point. Place the vegetable mixture in a sealed plastic container and refrigerate. If using frozen spinach, place it a separate sealed plastic container and refrigerate. Gently reheat the vegetable mixture in a sauté pan before continuing.)

8. Drain the oysters (reserving liquid) and chop them. 

9. Add the chopped oysters and ground anise seed to the vegetable mixture. If using frozen spinach, add it to the pan. Cook another 10 minutes, stirring occasionally. The mixture should be dry enough to hold together when placed on the toast squares. If not, extend the cooking a few minutes.  If too dry, add some of the reserved oyster liquor. 

10. Stir in the anisette and season to taste. 

11. Place 1 tablespoon of the spinch-oyster mix on each of the toast squares. 

12. Scatter a pinch of cheese on each bite. 

13. Broil in a pre-heated oven just long enough to melt the cheese (1 - 2 minutes). 

Serve immediately. 

Nutritional Estimate 10 Servings (4 pieces each). Per serving: 55 Calories; 5 g Total Carbs; 1 g Dietary Fiber; 1 g Sugars; 3 g Fat; 11 mg Cholesterol; 47 mg Sodium; 2 g Protein. Weight Watchers: 1 points.

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