Oysters Rockefeller

16 ingredients
7 steps

Ingredients

  • 1 cup unsalted butter, divided
  • 1/2 cup chopped flat-leaf parsley
  • 1/4 cup chopped green onions
  • 1/4 cup fennel bulb, chopped
  • 1 teaspoon chopped fresh chervil or tarragon
  • 2 to 3 chopped celery leaves
  • 2 cups watercress or baby spinach leaves
  • 1/3 cup fine dry breadcrumbs
  • 2 tablespoons anise-flavored liqueur
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 to 1/4 teaspoon hot sauce
  • 1/2 (4-pound) box rock salt
  • 2 dozen fresh oysters on the half shell
  • Rock salt
  • Garnish: lemon wedges

Directions

  1. 1
    Melt 3 tablespoons butter in a skillet over medium-high heat; add parsley and next 4 ingredients. Saute 2 to 3 minutes. Add watercress, and cook 2 to 3 minutes or until wilted. Cool.
  2. 2
    Pulse parsley mixture in food processor with the remaining 13 tablespoons butter, breadcrumbs, and liqueur until smooth, stopping to scrape down sides.
  3. 3
    Add salt, pepper, and hot sauce.
  4. 4
    Fill pie pans or a large baking sheet with 2 pounds rock salt. Dampen salt slightly, and arrange oysters on the beds of salt.
  5. 5
    Top each oyster with a spoonful of the parsley mixture.
  6. 6
    Bake at 450° about 12 to 15 minutes or until lightly browned and bubbly. Serve on a bed of rock salt, and garnish, if desired.
  7. 7
    Note: For testing purposes, we used Pernod for anise-flavored liqueur.

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