Total Time
30mins
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

Ingredients Nutrition

  • 24 oysters, on the half shell
  • 12 lb butter
  • 13 cup finely chopped parsley
  • 14 cup finely chopped celery
  • 14 cup finely chopped shallot
  • 12 clove garlic, minced
  • 2 cups chopped watercress
  • 13 cup chopped fennel
  • 13 cup fine soft bread crumbs
  • 14 cup anisette or 14 cup Pernod
  • salt & freshly ground black pepper

Directions

  1. Preheat oven to 450°F (230°C).
  2. Fill 4 tin pie plates with rock salt and arrange oysters on the half shell on each.
  3. In a skillet heat the butter, add the parsley, celery, shallots and garlic and cook 3 minutes.
  4. Add the watercress and fennel and cook until the watercress wilts, about 1 minute.
  5. Pour the mixture into the container of a food processor and add the remaining ingredients.
  6. Blend until the sauce is thoroughly pureed.
  7. Place 1 Tbs of the sauce on each oyster and spread to the rim of the shell.
  8. Bake the oysters just until the sauce bubbles, about 4 minutes.
Most Helpful

4 5

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