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Prep Time: 45 Minutes Cook Time: 23 Minutes |
Ready In: 68 Minutes Servings: 4 |
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This is Southern Living's version of this favorite seafood dish Ingredients:
1 cup unsalted butter |
1/2 cup chopped flat leaf parsley |
1/4 cup green onion |
1/4 chopped fennel bulb |
1 teaspoon chervil or 1 teaspoon tarragon |
2 celery leaves, chopped |
2 cups watercress |
1/3 cup breadcrumbs |
2 tablespoons anise liqueur |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/8 teaspoon hot sauce |
0.5 (4 lb) box rock salt |
2 dozen fresh oysters, on the half shell |
Directions:
1. belt butter in a skillet and add parsely and next 4 ingriedients.
2. saute 2- 3 minutes.
3. add watercress and cook 2 more minutes. cool.
4. pulse parsely mixture in a food processor with remaining 13 tablespoons butter, breadcrumbs and liqueuer and process untilsmooth.
5. mix salt, pepper and hot sauce.
6. fill pieplates with 2 pounds of rock salt.
7. dampen slightly and arrange oysters on plates.
8. top each oyster with parsely mixtureb.
9. bake at 450 for 12-15 minutes.
10. squirt fresh lemon juice over oysters and enjoy.
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