Recipe

Oysters Rockefeller Recipe

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Ingredients

2 tbsps Pernod .
1 garlic clove, minced .
kosher salt .
1/3 c sliced scallions .
3-4 sprigs thyme, leaves removed .
2 c loosely packed watercress .
3 lbs rock salt (or other coarse salt) .
2 tbsps louisiana hot sauce .
1/2 c unseasoned breadcrumbs .
1 medium celery, finely sliced .
24 oysters, in the shell .
1/2 lb unsalted butter .
2 c loosely packed coarsely sliced fresh parsley .
1/2 small fennel bulb, finely sliced .
lemon wedges

Directions

Step #1 Divide half the rock salt between 4 dinner plates, each large enough to hold 6 oysters.
Step #2 Distribute the salt evenly on each plate (this is to provide an attractive base on which the curved oyster shells can evenly rest).
Step #3 Test with an oyster, placing the more deeply curved shell side down.
Step #4 If you need more salt to support the shells, add it; set plates aside.
Step #5 Now, divided the remaining salt between two roasting pans, each large enough to hold a dozen oysters in one layer.
Step #6 Distribute the salt as you did for the plates (if you run out of salt, you can use dried beans or lightly crumpled foil wrap in the pans).
Step #7 Open the top, flat side of the oyster (the deeply curved shell should be on the bottom).
Step #8 Retain in each shell as much of the oyster liquor as possible; discard the top shell & free each oyster from its muscle.
Step #9 Transfer each oyster in its bottom shell to the salt-lined roasting pans.
Step #10 Arrange the oven racks to accommodate both roasting pans & preheat your trusty oven to 400°.
Step #11 In a large skillet, watercress, & a large pinch of kosher salt; cook mixture for 2 mins, add the celery, garlic, fennel, parsley, melt the butter over med-heat/flame; when the foam begins to subside, thyme, scallions, stirring to incorporate ingredients.
Step #12 Take pan off heat & transfer mixture to a mixer; to mixer also add hot sauce, a few grindings of pepper, Pernod, & the bread crumbs.
Step #13 Puree the mixture for 2 mins or until it is uniformly green in color & the texture of a thick milkshake; transfer mixture to a small bowl.
Step #14 Place 2 tsps puree mixture on top of each oyster if they are medium-size (a little more if they are larger, a little less if they are smaller).
Step #15 The mixture should almost, but not quite cover the meat of the oyster.
Step #16 Place the roasting pans with the oysters in the oven; cook about 20 mins or until there is a lively bubbling at the edges of the oysters.
Step #17 If your oven has hot spots, rotate the pans 180° after 10 mins (and if your roasting pans are on different levels, after 10 mins carefully reverse the bottom & top pans to ensure even cooking).
Step #18 When the oysters are done, then, wearing rubber gloves or with the help of a large spoon, allow them to cool for 2 mins, carefully transfer 6 oysters to each of the salt-line plates; garnish each with a lemon wedge & serve as soon as possible.
Step #19 **Alternative cooking method: preheat broiler; place one pan under the broiler until the oysters are bubbling on top, about 3-5 mins; repeat with the second pan; proceed as directed.
Enjoy the Oysters Rockefeller recipe

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Oysters Rockefeller Recipe

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