Prep 15 mins
Cook 15 mins
Posted in response to a request. Found in the New York Times years ago. Note: Because of its rich ingredients, creator Jules Alciatore of Antoine's Restaurant in New Orleans chose John D. Rockefeller, one of the wealthiest men in the nation, as its namesake
- 24 oysters, on the half shell
- 1⁄2 lb butter
- 1⁄3 cup finely chopped parsley
- 1⁄4 cup finely chopped celery
- 1⁄4 cup finely chopped shallot
- 1⁄2 clove garlic, minced
- 2 cups chopped watercress
- 1⁄3 cup chopped fennel
- 1⁄3 cup fine soft bread crumbs
- 1⁄4 cup anisette or 1⁄4 cup Pernod
- salt & freshly ground black pepper
- Preheat oven to 450°F (230°C).
- Fill 4 tin pie plates with rock salt and arrange oysters on the half shell on each.
- In a skillet heat the butter, add the parsley, celery, shallots and garlic and cook 3 minutes.
- Add the watercress and fennel and cook until the watercress wilts, about 1 minute.
- Pour the mixture into the container of a food processor and add the remaining ingredients.
- Blend until the sauce is thoroughly pureed.
- Place 1 Tbs of the sauce on each oyster and spread to the rim of the shell.
- Bake the oysters just until the sauce bubbles, about 4 minutes.
I'll give this recipe 4 stars for ingredients and will get back after I have tried it. I will use spinache instead of watercress Looks like a winner SF