"Oysters covered with a vegetable puree."Serves 12 | Prep Time 20 | Cook Time 20
Why I Love This Recipe
I like this recipe because they taste good and they're easy to eat.
Ingredients You'll Need
Unsalted butter 2.5 oz
Fresh parsley 1 tbsp
Celery, chopped 1 oz
Fennel bulb, chopped 1 oz
Shallots, chopped 1 oz
Garlic, chopped 1 tsp
Watercress, chopped 1.5 oz
Pernod 20 mL
Fresh bread crumbs 25g
Salt and pepper TT
Heat the butter in a sauté pan. Add the celery, garlic, shallots, and fennel and cook for 5 minutes.
Add the watercress and cook for an additional minute.
Add the Pernod and bread crumbs then season with salt and pepper.
Transfer the mixture to a food processor and puree.
Top each oyster with approximately 2 teaspoons or enough to cover the surface of the oyster.
Bake the oysters at 450ºF for about 6-7 minutes or until the mixture begins to bubble.