Why I Love This Recipe
The oysters had a really nice and rich flavor from the sauce.
Ingredients You'll Need
80 g Unsalted Butter
10 g Fresh parsley, chopped
20 g Celery, chopped
20 g Fennel Bulb, chopped
20 g Shallots, chopped
1/3 tsp. Garlic, chopped
40 g Watercress, chopped
20 g Pernod
25 g Fresh Bread Crumbs
11 Oysters, on the half shell
Heat the butter in a saute pan. Add the parsley, celery, fennel, shallots, and garlic. Cook for 5 minutes.
Add the watercress and cook for 1 minute.
Add the Pernod and bread crumbs, then season with salt and pepper.
Transfer the mixture into a blender and puree.
Place the half shell oysters on a half sheet pan and top each oyster with approximately 2 tsp. of the vegetable mixture. It should coat the oyster's entire surface.
Bake the oysters in a convection oven at 450F, for about 5-6 minutes.