Oyster Gratin

Name: Oyster Gratin
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

10 ingredients

5 steps

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

1

Preheat oven to 400°F.
2

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.
3

Place in food processor and puree with 2 tbsp (25 mL) breadcrumbs and Pernod. Season with salt and pepper.
4

Place oysters and 1 tbsp of oyster juice in small gratin dish. Top with watercress puree and sprinkle with remaining breadcrumbs. Bake 10 minutes or until edges of oysters have curled slightly.
5

For an alternate presentation, oysters can be topped with puree and baked in their shells.