COOKIN’ WITH CAPE FEAR: Oysters Rockefeller


    Oysters Rockefeller

    Yield: 36

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    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.