Directions:
- Divide half the rock salt between 4 dinner plates, each large enough to hold 6 oysters.
- Distribute the salt evenly on each plate (this is to provide an attractive base on which the curved oyster shells can evenly rest).
- Test with an oyster, placing the more deeply curved shell side down.
- If you need more salt to support the shells, add it; set plates aside.
- Now, divided the remaining salt between two roasting pans, each large enough to hold a dozen oysters in one layer.
- Distribute the salt as you did for the plates (if you run out of salt, you can use dried beans or lightly crumpled foil in the pans).
- Open the top, flat side of the oyster (the deeply curved shell should be on the bottom).
- Retain in each shell as much of the oyster liquor as possible; discard the top shell and free each oyster from its muscle.
- Transfer each oyster in its bottom shell to the salt-lined roasting pans.
- Arrange the oven racks to accommodate both roasting pans and preheat oven to 400°.
- In a large skillet, melt the butter over medium heat; when the foam begins to subside, add the celery, fennel, scallions, garlic, parsley, watercress, thyme, and a large pinch of kosher salt; cook mixture for 2 minutes, stirring to incorporate ingredients.
- Take pan off heat and transfer mixture to a blender; to blender also add hot sauce, Pernod, a few grindings of pepper, and the bread crumbs.
- Puree the mixture for 2 minutes or until it is uniformly green in color and the texture of a thick milkshake; transfer mixture to a small bowl.
- Place 2 teaspoons puree mixture on top of each oyster if they are medium-size (a little more if they are larger, a little less if they are smaller).
- The mixture should almost, but not quite cover the meat of the oyster.
- Place the roasting pans with the oysters in the oven; cook about 20 minutes or until there is a lively bubbling at the edges of the oysters.
- If your oven has hot spots, rotate the pans 180° after 10 minutes (and if your roasting pans are on different levels, after 10 minutes carefully reverse the bottom and top pans to ensure even cooking).
- When the oysters are done, allow them to cool for 2 minutes, then, wearing rubber gloves or with the help of a large spoon, carefully transfer 6 oysters to each of the salt-line plates; garnish each with a lemon wedge and serve immediately.
- **Alternative cooking method: preheat broiler; place one pan under the broiler until the oysters are bubbling on top, about 3-5 minutes; repeat with the second pan; proceed as directed.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 4030.29 Kcal (16874 kJ) | ||
| Calories from fat | 1226.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 136.22g | 210% | |
|---|---|---|---|
| Cholesterol | 1579.88mg | 527% | |
| Sodium | 14037.72mg | 585% | |
| Potassium | 8155.57mg | 174% | |
| Total Carbs | 287.63g | 96% | |
| Sugars | 167.45g | 670% | |
| Dietary Fiber | 33.14g | 133% | |
| Protein | 426.67g | 853% | |
| Vitamin C | 53mg | 88% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 110.2mg | 612% | |
| Calcium | 379.5mg | 38% | |
| Amount Per 100 g | |||
| Calories | 174.81 Kcal (732 kJ) | ||
| Calories from fat | 53.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.91g | 210% | |
|---|---|---|---|
| Cholesterol | 68.52mg | 527% | |
| Sodium | 608.86mg | 585% | |
| Potassium | 353.73mg | 174% | |
| Total Carbs | 12.48g | 96% | |
| Sugars | 7.26g | 670% | |
| Dietary Fiber | 1.44g | 133% | |
| Protein | 18.51g | 853% | |
| Vitamin C | 2.3mg | 88% | |
| Iron | 4.8mg | 612% | |
| Calcium | 16.5mg | 38% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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