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  • 4
  • 40m

Oyster Rockefeller Dip

This full-flavored recipe is perfect with crackers and sliced fresh bread and also works well tossed with thick spaghetti or as a layer in seafood lasagna or even an omelet. For presentation, I have also stuffed this dip into a hollowed-out tomato. Use small ripe tomatoes so you can pick it up and eat it whole.

  • Heat the oven to 350 degrees.
  • In a large skillet over medium-low heat, melt the butter and stir in the flour.
  • Keep stirring until a thick paste (roux) forms, about 10 minutes.
  • Carefully deglaze the pan with the Pernod.
  • Add the shallots and let them simmer for 5 minutes.
  • Add the spinach, oysters, red pepper, and heavy cream, and stir until all the ingredients are well combined.
  • Transfer the dip into one attractive baking dish or several individual ramekins.
  • Top with the Brie cubes.
  • Bake for about 20 minutes, until the Brie has melted and become creamy.
  • Let the oyster dip rest at room temperature for 5 minutes or so, to let the filling set. 
  • Sprinkle with the parsley and serve with the crackers.
  • 8 tablespoons (1 stick) unsalted butter
  • 1 tablespoon all-purpose flour
  • 2 ounces Pernod
  • 2 medium shallots, peeled and finely chopped
  • 1 cup frozen chopped spinach, thawed
  • 12 oysters, shucked, meat removed and roughly chopped
  • 1 red bell pepper, finely chopped
  • ¼ cup heavy cream
  • 8 ounces Brie cheese, at room temperature, cubed for quicker melting
  • 1 tablespoon chopped flat-leaf parsley
  • Crackers or sliced fresh bread for serving
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