Oysters Rockefeller

  1. Preheat oven to 450u0b0F (230u0b0C).
  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.

oysters, butter, parsley, celery, shallot, clove garlic, watercress, chopped fennel, bread crumbs, anisette, salt

Taken from www.food.com/recipe/oysters-rockefeller-29812 (may not work)

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