Oysters Rockefeller
CATEGORIES
INGREDIENTS
  • Cooking Time: 10 Minutes
  • Servings: 11 Oysters
  • Preparation Time: 20 Minutes
  • 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
  • TT Salt
  • TT Pepper
  • 11 Oysters, on the half shell
DIRECTIONS
  1. Heat the butter in a saute pan. Add the parsley, celery, fennel, shallots, and garlic. Cook for 5 minutes.
  2. Add the watercress and cook for 1 minute.
  3. Add the Pernod and bread crumbs, then season with salt and pepper.
  4. Transfer the mixture into a blender and puree.
  5. 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.
  6. Bake the oysters in a convection oven at 450F, for about 5-6 minutes.
RECIPE BACKSTORY
The oysters had a really nice and rich flavor from the sauce.