Oyster Gratin
Ready In: 15 mins
Serves: 2
Ingredients
- 1⁄4 cup butter
- 2 tablespoons finely chopped parsley
- 2 tablespoons finely chopped celery
- 2 green onions, chopped
- 1 garlic clove, finely chopped
- 1⁄2 cup chopped watercress leaf
- 1⁄4 cup fresh breadcrumb
- 1 teaspoon Pernod (optional) or 1 teaspoon anisette (optional)
- salt & freshly ground black pepper
- 8 oysters, chucked, reserving any juice
Directions
- Preheat oven to 400°F.
- In a skillet on medium-high heat, melt butter. When butter sizzles, add parsley, celery, green onions and garlic, cook for 2 minutes. Add watercress and cook for a further minute.
- Place in food processor and pureé with 2 tbsp (25 mL) breadcrumbs and Pernod. Season with salt and pepper.
- Place oysters and 1 tbsp of oyster juice in small gratin dish. Top with watercress pureé and sprinkle with remaining breadcrumbs. Bake 10 minutes or until edges of oysters have curled slightly.
- For an alternate presentation, oysters can be topped with pureé and baked in their shells.
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