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cfcc-oysters-rock300.jpg Submitted by WWAY on Fri, 02/11/2011 - 6:05pm.

Oysters Rockefeller Yield: 36 Oysters Ingredients: Unsalted butter 8 oz. Fresh parsley, chopped 1 oz. Celery, chopped 2 oz. Fennel bulb, chopped 2 oz. Shallots, chopped 2 oz. Garlic, chopped 1 tsp. Watercress, chopped 4 oz. Pernod 2 oz. Fresh bread crumbs 2 ½ oz. Salt & Pepper TT Oysters, on the half shell 36 Rock Salt as needed Method of Preparation: 1. Heat the butter in a sauté pan. Add the parsley, celery, fennel, shallots, and garlic and cook for 5 minutes. 2. Add the watercress and cook for 1 minute. 3. Add the Pernod and bread crumbs; season with salt & pepper. 4. Transfer the mixture to a food processor and puree. 5. Top each oyster with approximately 2 teaspoons of the vegetable mixture; it should coat the oyster’s entire surface. 6. Bake the oyster on a bed of rock salt at 450 degrees Fahrenheit until the mixture bubbles, approximately 6-7 minutes. THANKS, HARRIS TEETER FOR DONATING THE INGREDIENTS!

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