8 ounces unsalted butter
1 ounce fresh parsley, chopped
2 ounces celery, chopped
2 ounces fennel, chopped
2 ounces shallots, chopped
1 teaspoon garlic, chopped
4 ounces watercress, chopped
2 ounces pernod
2 ounces fresh bread crumbs
salt and pepper, to taste
36 oysters on the half shell
rock salt, as needed
Servings: 36
1. Heat the butter in a sauté pan. Add the parsley, celery, fennel, shallots and garlic and cook for 5 minutes.
2. Add the watercress and cook for 1 minute.
3. Add the Pernod and bread crumbs; season with salt and pepper.
4. Transfer the mixture to a food processor and purée.
5. Top each oyster with approximately 2 teaspoons (10 milliliters) of the vegetable mixture; it should coat the oyster's entire surface.
6. Bake the oysters on a bed of rock salt at 450ºF (230ºC) until the mixture bubbles, approximately 6-7 minutes.
1 ounce fresh parsley, chopped
2 ounces celery, chopped
2 ounces fennel, chopped
2 ounces shallots, chopped
1 teaspoon garlic, chopped
4 ounces watercress, chopped
2 ounces pernod
2 ounces fresh bread crumbs
salt and pepper, to taste
36 oysters on the half shell
rock salt, as needed
Servings: 36
1. Heat the butter in a sauté pan. Add the parsley, celery, fennel, shallots and garlic and cook for 5 minutes.
2. Add the watercress and cook for 1 minute.
3. Add the Pernod and bread crumbs; season with salt and pepper.
4. Transfer the mixture to a food processor and purée.
5. Top each oyster with approximately 2 teaspoons (10 milliliters) of the vegetable mixture; it should coat the oyster's entire surface.
6. Bake the oysters on a bed of rock salt at 450ºF (230ºC) until the mixture bubbles, approximately 6-7 minutes.
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