Classic Oysters Rockefeller

14 ingredients
6 steps

Ingredients

  • 24 oysters
  • 1/2 shell
  • 4 flat leaf Italian parsley springs, minced
  • 4 green onions minced
  • celery leaves A handful of fresh, minced
  • 6 tarragon leaves or more fresh, minced
  • 6 chervil leaves or more fresh, minced
  • 1/2 cup bread crumbs dried fresh French, unseasoned
  • 12 tablespoons unsalted butter softened
  • salt
  • fresh ground black pepper
  • Tabasco to taste
  • 2 tablespoons pernod
  • rock salt

Directions

  1. 1
    Finely mince the parsley, green onions and the herbs.
  2. 2
    In a mortar, mix the herbs with the breadcrumbs, softened butter, and any remaining oyster liquor until you have a textured paste. Season to taste with salt, pepper, Tabasco and Pernod.
  3. 3
    Spread about a 1/4 inch of rock salt in an oven-safe dish and set the oysters on top, making sure they're level. The salt will help keep the oysters from sliding around.
  4. 4
    Spoon an equal amount of the herb butter paste on top of each oyster.
  5. 5
    Place on the middle rack under the broiler and broil until the edges of the oysters curl and the herb butter paste bubbles, about 5 minutes.
  6. 6
    Serve immediately.

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