Hot Oysters With Watercress

  1. Preheat oven to 500 degrees.
  2. Cut off tops of watercress.
  3. Discard stems.
  4. There should be about 3 cups of watercress leaves loosely packed.
  5. Bring large quantity of water to boil.
  6. Add tops of watercress and let cook about one minute.
  7. Drain immediately and run under cold running water.
  8. Press to extract as much liquid as possible.
  9. Place in clean towel and press further.
  10. Place watercress on flat surface and chop finely.
  11. There should be about one cup loosely packed.
  12. Watercress may be used as is or blended finely in food processor.
  13. Put watercress in small saucepan and add half of the heavy cream.
  14. Heat gently and set aside.
  15. In saucepan combine 2 tablespoons of butter, shallots and vinegar.
  16. Bring to boil and cook down over high heat until almost all liquid evaporates.
  17. Do not allow to evaporate totally.
  18. Add remaining cream and bring to boil over high heat.
  19. Start stirring rapidly with wire whisk.
  20. Immediately add remaining butter, tablespoon at a time, stirring vigorously with whisk.
  21. Add salt and pepper and remove from heat.
  22. Place oysters on baking dish and place in oven.
  23. Bake 5 minutes.
  24. This is done to heat them gently and allow them to be opened easily.
  25. Remove oysters from oven and, using small knife, preferably oyster knife, to help loosen top shells, open shells of each oyster and discard top shells.
  26. It will facilitate things if oysters are opened by 2 people.
  27. Reserve bottom shells with oysters.
  28. Cut away and reserve each oyster.
  29. Spoon an equal amount of the watercress mixture over each of reserved shells.
  30. Top each serving of watercress with one oyster.
  31. Arrange 3 sprigs of watercress on each of 4 dishes.
  32. Arrange 4 oysters on the half shell on each bed of watercress.
  33. Spoon hot butter sauce over oysters and serve immediately.

bunches, heavy cream, butter, shallots, white wine vinegar, salt, freshly ground pepper, oysters

Taken from cooking.nytimes.com/recipes/5037 (may not work)

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