Oysters Rockefeller

Recipe by TishT
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 4
UNITS: US

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 1/4 cup Pernod
  • salt & freshly ground black pepper
Advertisement

DIRECTIONS

  • 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.
Advertisement