Oysters Rockefeller

Name: Oysters Rockefeller
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

11 ingredients

8 steps

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

Directions

1

Preheat oven to 450°F (230°C).
2

Fill 4 tin pie plates with rock salt and arrange oysters on the half shell on each.
3

In a skillet heat the butter, add the parsley, celery, shallots and garlic and cook 3 minutes.
4

Add the watercress and fennel and cook until the watercress wilts, about 1 minute.
5

Pour the mixture into the container of a food processor and add the remaining ingredients.
6

Blend until the sauce is thoroughly pureed.
7

Place 1 Tbs of the sauce on each oyster and spread to the rim of the shell.
8

Bake the oysters just until the sauce bubbles, about 4 minutes.