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Herbed Oyster Rockefeller

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  Oysters 24 (On The Half Shell)
  Rock salt To Taste
  Butter/Margarine 1⁄2 Cup (8 tbs)
  Shallots 4 Medium, chopped
  Chopped fennel leaves/1/2 teaspoon dried leaf tarragon 1⁄4 Cup (4 tbs) (Sprigs)
  Chopped parsley 1⁄4 Cup (4 tbs)
  Watercress leaves/Torn spinach leaves 2 Cup (32 tbs)
  Pernod/Other anise flavored liqueur 4 Tablespoon
  Salt To Taste
  Ground pepper To Taste

Have fish retailer prepare oysters on-the-half-shell or, working over a bowl to catch liquor, open oysters.
Reserve any oyster liquor; strain through several layers of cheesecloth to remove bits of shell or debris.
Preheat oven to 450F (230C).
Spread rock salt to a depth of 1/2 inch in a shallow baking pan large enough to hold oyster shells in a single layer.
Place pan in oven.
In a large skillet, melt butter or margarine over medium heat.
Add shallots, fennel or tarragon and parsley; saute 4 to 5 minutes.
Add watercress or spinach; cook until limp.
Pour mixture into a blender or food processor fitted with a metal blade.
Add liqueur and 1 tablespoon reserved oyster liquor.
Process until smooth; season with salt and pepper to taste.
Cool slightly.
Spoon mixture over each oyster, spreading to cover.
Remove baking pan from oven; nestle oyster shells in hot salt.
Return baking pan to oven.
Bake 4 to 5 minutes or until hot and bubbling.

Recipe Summary

Difficulty Level: 
Side Dish

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