Oysters Rockefeller

Oysters Rockefeller
  • Servings: 4
  • Difficulty: Moderate
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 1 stick unsalted butter
  • 1/3 cup minced shallot
  • 1 large clove garlic, minced
  • 1/2 cup minced fennel bulb
  • 1 bunch watercress, roughly chopped (about 2 cups)
  • 3 oz. baby spinach
  • 3/4 cup roughly chopped parsley leaves
  • 3/4 teaspoon salt
  • Several pinches ground black pepper
  • Several shots of Tabasco
  • 6 Tablespoons breadcrumbs
  • 3 Tablespoons herbsaint or pernod (anise liquor)
  • 24 oysters, opened with all their juice


1. In a large saut� pan over moderate heat, melt the butter. Add shallot, garlic, and fennel. Cook for about 5 minutes or until the ingredients are softened.

2. Add watercress, spinach, and parsley. Cook for several minutes until softened. Remove from saut� pan and put contents into a food processor.

3. Add salt, black pepper, Tabasco, breadcrumbs, and herbsaint or pernod. Puree until the mixture is well pureed. Let cool.

4. Line a baking sheet with a layer of rock salt. Arrange the oysters on the half shell so that they are level. Top each with a coating of the green puree.

5. Place the baking sheet in a 450 degrees F oven for 10-12 minutes or until the green topping starts to brown and the shells are bubbly. Serve immediately with crunchy bread.

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