Oysters Rockefeller
- 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
- Preheat oven to 450u0b0F (230u0b0C).
- Fill 4 tin pie plates with rock salt and arrange oysters on the half shell on each.
- In a skillet heat the butter, add the parsley, celery, shallots and garlic and cook 3 minutes.
- Add the watercress and fennel and cook until the watercress wilts, about 1 minute.
- Pour the mixture into the container of a food processor and add the remaining ingredients.
- Blend until the sauce is thoroughly pureed.
- Place 1 Tbs of the sauce on each oyster and spread to the rim of the shell.
- 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)