More Great Recipes: Shellfish


Oysters Rockefeller


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Member since 2022
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Serves 11 Oysters | Prep Time 20 Minutes | Cook Time 10 Minutes

Why I Love This Recipe

The oysters had a really nice and rich flavor from the sauce.


Ingredients You'll Need

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

Heat the butter in a saute pan. Add the parsley, celery, fennel, shallots, and garlic. Cook for 5 minutes.


Add the watercress and cook for 1 minute.


Add the Pernod and bread crumbs, then season with salt and pepper.


Transfer the mixture into a blender and puree.


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.


Bake the oysters in a convection oven at 450F, for about 5-6 minutes.


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