"This recipe will get you to shuck some oysters and roast them with vegetable purée."Serves 6 servings | Prep Time 40 minutes | Cook Time 10 minutes
Why I Love This Recipe
This recipe was delicious and would definitely make it again.
Ingredients You'll Need
8 oz. Unsalted butter
1 oz. Fresh parsley, chopped
2 oz. Celery, chopped
2 oz. Fennel bulb, chopped
2 oz. Shallot, chopped
1 tsp. Garlic, chopped
4 oz. Watercress, chopped
2 fl.oz. Pernod
2 1/2 oz. Fresh bread crumbs
36 oysters, on half shell
Salt and pepper to taste.
Heat the butter in a sauté pan. Add the parsley, celery, fennel, shallots and garlic and cook for 5 minutes.
Add the watercress and cook for 1 minute.
Add the Pernod and breadcrumbs; season with salt and pepper.
Transfer mixture to food processor and purée.
Top each oyster with approximately 2 teaspoons of the vegetable mixture and coat the entire surface.
Bake the oysters at 450 for about 7 minutes.
Pairs Well With
I would serve this with some lemon wedges and some vinegar.