Oysters Rockefeller

Name: Oysters Rockefeller
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 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

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Recipe by TishT

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

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READY IN: 30mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

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.

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