Chef John's Oysters Rockefeller recipe
All Recipes Appetizers and Snacks Seafood
Ingredients
- 2 cups rock salt, or more as needed 1 cup chopped watercress ½ cup butter, room temperature ¼ cup bread crumbs 2 tablespoons minced green onion (white and pale green parts only) 2 tablespoons chopped celery 2 tablespoons chopped fresh tarragon 2 tablespoons chopped fresh parsley 2 tablespoons anise-flavored liqueur (such as Pernod®) 1 pinch cayenne pepper, or to taste salt and freshly ground black pepper to taste 36 oysters on the half shell
Nutrition Info
- 93.8 caloriescarbohydrate: 5 gcholesterol: 45.8 mgfat: 4.4 gfiber: 0.1 gprotein: 7.6 gsaturatedFat: 2 gservingSize: -sodium: 111.7 mgsugar: 0.5 gtransFat: : -unsaturatedFat: : -
Directions Chef John's Oysters Rockefeller
Directions
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Preheat an oven to 500 degrees F (260 degrees C). Pour rock salt into a large, shallow casserole dish.
Combine watercress, butter, bread crumbs, green onions, celery, tarragon, Italian parsley, anise-flavored liqueur, salt, black pepper, and cayenne pepper in a food processor, blend until smooth.
Place 8 to 12 shucked oysters on top of the rock salt. Spoon 1 to 2 teaspoons of watercress mixture a top each oyster.
Bake in the preheated oven until oysters are firm and butter has melted, about 5 minutes. Repeat with remaining oysters.