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How to make it

  • Shuck your oysters, making sure you separate each oyster's from the shell. Leave the oyster on the half shell and set aside.
  • In a saute pan, heat a little olive oil until barely smoking. Add the onion and ham and cook until the onion is soft.
  • Add the Pernod carefully as it will flame up on you a little.
  • Reduce the Pernod by half, then add the heavy cream.
  • Reduce that by one third and add the cheese.
  • Add the watercress, salt and pepper to taste.
  • Put oysters on a baking sheet. With a spoon carefully scoop enough mixture onto each oyster shell, covering it completely.
  • Add a sprinkling of cheese on each oyster and broil until mix is bubbly and the top has browned.
  • Sprinkle rock salt on your serving platter.
  • Garnish with fresh lemon or its zest.

Reviews & Comments 1

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  • deedeec 8 years ago
    I love Oysters Lafayette! Never made it myself. I will save this for a day when I can find really good fresh oysters. :)
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