More Great Recipes: Appetizer

Oysters Rockefeller

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Member since 2022
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"This recipe will get you to shuck some oysters and roast them with vegetable purée."

Serves 6 servings | Prep Time 40 minutes | Cook Time 10 minutes

Why I Love This Recipe

This recipe was delicious and would definitely make it again.

Ingredients You'll Need

8 oz. Unsalted butter
1 oz. Fresh parsley, chopped
2 oz. Celery, chopped
2 oz. Fennel bulb, chopped
2 oz. Shallot, chopped
1 tsp. Garlic, chopped
4 oz. Watercress, chopped
2 fl.oz. Pernod
2 1/2 oz. Fresh bread crumbs
36 oysters, on half shell
Salt and pepper to taste.


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

Add the watercress and cook for 1 minute.

Add the Pernod and breadcrumbs; season with salt and pepper.

Transfer mixture to food processor and purée.

Top each oyster with approximately 2 teaspoons of the vegetable mixture and coat the entire surface.

Bake the oysters at 450 for about 7 minutes.

Pairs Well With

I would serve this with some lemon wedges and some vinegar.

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