You are here

Herbed Oyster Rockefeller

admin's picture
  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

Rate It

Your rating: None
Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1870 Calories from Fat 1018

% Daily Value*

Total Fat 115 g177.2%

Saturated Fat 63.1 g315.4%

Trans Fat 0 g

Cholesterol 755.5 mg251.8%

Sodium 1854.5 mg77.3%

Total Carbohydrates 72 g23.8%

Dietary Fiber 1.6 g6.5%

Sugars 0.3 g

Protein 103 g205.5%

Vitamin A 193.5% Vitamin C 222.3%

Calcium 25.7% Iron 304.5%

*Based on a 2000 Calorie diet

Herbed Oyster Rockefeller Recipe