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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Found in the New York Times years ago. Note: Because of its rich ingredients, creator Jules Alciatore of Antoine's Restaurant in New Orleans chose John D. Rockefeller, one of the wealthiest men in the nation, as its namesake. Ingredients:
24 oysters, on the half shell |
1/2 lb butter |
1/3 cup finely chopped parsley |
1/4 cup finely chopped celery |
1/4 cup finely chopped shallot |
1/2 clove garlic, minced |
2 cups chopped watercress |
1/3 cup chopped fennel |
1/3 cup fine soft bread crumbs |
1/4 cup anisette or 1/4 cup pernod |
salt & freshly ground black pepper |
Directions:
1. Preheat oven to 450°F (230°C).
2. Fill 4 tin pie plates with rock salt and arrange oysters on the half shell on each.
3. In a skillet heat the butter, add the parsley, celery, shallots and garlic and cook 3 minutes.
4. Add the watercress and fennel and cook until the watercress wilts, about 1 minute.
5. Pour the mixture into the container of a food processor and add the remaining ingredients.
6. Blend until the sauce is thoroughly pureed.
7. Place 1 Tbs of the sauce on each oyster and spread to the rim of the shell.
8. Bake the oysters just until the sauce bubbles, about 4 minutes.
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