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Oysters Rockafeller

1 cup unsalted butter
12 cup chopped flat leaf parsley
14 cup green onion
14 chopped fennel bulb
1 teaspoon chervil or 1 teaspoon tarragon
2 celery leaves, chopped
2 cups watercress
13 cup breadcrumbs
2 tablespoons anise liqueur
14 teaspoon salt
14 teaspoon pepper
18 teaspoon hot sauce
0.5 (4 lb) box rock salt
2 dozen fresh oysters, on the half shell


belt butter in a skillet and add parsely and next 4 ingriedients. saute 2- 3 minutes. add watercress and cook 2 more minutes. cool. pulse parsely mixture in a food processor with remaining 13 tablespoons butter, breadcrumbs and liqueuer and process untilsmooth. mix salt, pepper and hot sauce. fill pieplates with 2 pounds of rock salt. dampen slightly and arrange oysters on plates. top each oyster with parsely mixtureb. bake at 450 for 12-15 minutes. squirt fresh lemon juice over oysters and enjoy.

Source: www.food.com