Oysters Rockefeller

Name: Oysters Rockefeller
Ingredients: 1/2 cup (1 stick) unsalted butter; 2 shallots, minced; 1 bunch scallions, trimmed and minced; 1/2 cup minced fennel bulb; 1 bunch watercress, stemmed and coarsely chopped; 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry; 3 tablespoons chopped fresh parsley; 2 tablespoons Pernod or Herbsaint (an anise-flavored Southern cordial); Tabasco sauce to taste; 1 1/2 tablespoons fresh lemon juice; 1/2 cup fresh bread crumbs; 1 cup heavy or whipping cream; 1 cup grated Swiss cheese; Salt and freshly ground black pepper to taste; 1 1/2 pounds kosher (coarse) salt; 36 fresh oysters on the half-shell

16 ingredients

14 steps

Ingredients

1/2 cup (1 stick) unsalted butter
2 shallots, minced
1 bunch scallions, trimmed and minced
1/2 cup minced fennel bulb
1 bunch watercress, stemmed and coarsely chopped
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
3 tablespoons chopped fresh parsley
2 tablespoons Pernod or Herbsaint (an anise-flavored Southern cordial)
Tabasco sauce to taste
1 1/2 tablespoons fresh lemon juice
1/2 cup fresh bread crumbs
1 cup heavy or whipping cream
1 cup grated Swiss cheese
Salt and freshly ground black pepper to taste
1 1/2 pounds kosher (coarse) salt
36 fresh oysters on the half-shell

Directions

1

Melt the butter in a large skillet over medium heat.
2

Add the shallots, scallions, and fennel; saute until the vegetables are quite soft, 5 to 7 minutes.
3

Stir in the watercress, spinach, and parsley; cook until the watercress is wilted, 2 to 3 minutes longer.
4

Stir in the Pernod, Tabasco, lemon juice, bread crumbs, cream, and 1/2 cup of the cheese.
5

Season with salt and pepper.
6

Let the sauce simmer 5 minutes to blend flavors and thicken slightly.
7

Cool to room temperature.
8

Spread a 1/2-inch layer of the salt on each of 2 baking sheets.
9

Cover each oyster with a generous tablespoon of the green sauce and arrange the oysters securely on top of the salt.
10

Sprinkle a little of the remaining Swiss cheese on top of each.
11

(The oysters may be prepared up to this point and refrigerated for a few hours before cooking.)
12

Preheat the oven to 450F.
13

Bake the oysters until the cheese and sauce are bubbling, 5 to 8 minute.
14

Serve at once.