Long Island Oysters Rockefeller

• 8 Long Island oysters
• 4 cloves garlic, peeled
• 2 cups heavy cream
• 1 bunch parsley
• 1/4 cup panko bread crumbs
• 2 tablespoons butter

1. Bring 3 small pots of water to a boil (you can use one pot, but make 3 consecutive fresh boiling pots).
2. Blanch the garlic in each pot for 2 minutes.
3. In a separate pot, heat the cream on medium high heat and reduce by half (until 1 cup remains).
4. Remove the parsley leaves from their stems and blanch the leaves in boiling water, then shock in ice water for 2 min.
5. Wring out any excess water in the parsley and blend the parsley with the cream and garlic until smooth and a nice dark green.
6. Season with a touch of salt and refrigerate immediately.

oysters, garlic, heavy cream, parsley, bread crumbs, butter

Taken from www.foodrepublic.com/recipes/long-island-oysters-rockefeller-recipe/ (may not work)