Oysters Rockefeller

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 24 oysters, on the half shell
• 1/2 lb butter
• 1/3 cup finely chopped parsley
• 1/4 cup finely chopped celery
• 1/4 cup finely chopped shallot
• 1/2 clove garlic, minced
• 2 cups chopped watercress
• 1/3 cup chopped fennel
• 1/3 cup fine soft bread crumbs
• 1/4 cup anisette or 1/4 cup pernod
• salt & freshly ground black pepper

Recipe

• 1 preheat oven to 450°f (230°c).
• 2 fill 4 tin pie plates with rock salt and arrange oysters on the half shell on each.
• 3 in a skillet heat the butter, add the parsley, celery, shallots and garlic and cook 3 minutes.
• 4 add the watercress and fennel and cook until the watercress wilts, about 1 minute.
• 5 pour the mixture into the container of a food processor and add the remaining ingredients.
• 6 blend until the sauce is thoroughly pureed.
• 7 place 1 tbs of the sauce on each oyster and spread to the rim of the shell.
• 8 bake the oysters just until the sauce bubbles, about 4 minutes.