Directions:
- Melt 3 tablespoons butter in a skillet over medium-high heat; add parsley and next 4 ingredients. Sauté 2 to 3 minutes. Add watercress, and cook 2 to 3 minutes or until wilted. Cool.
- Pulse parsley mixture in food processor with the remaining 13 tablespoons butter, breadcrumbs, and liqueur until smooth, stopping to scrape down sides.
- Add salt, pepper, and hot sauce.
- Fill pie pans or a large baking sheet with 2 pounds rock salt. Dampen salt slightly, and arrange oysters on the beds of salt.
- Top each oyster with a spoonful of the parsley mixture.
- Bake at 450° about 12 to 15 minutes or until lightly browned and bubbly. Serve on a bed of rock salt, and garnish, if desired.
- Note: For testing purposes, we used Pernod for anise-flavored liqueur.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2691.81 Kcal (11270 kJ) | ||
| Calories from fat | 1736.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 192.99g | 297% | |
|---|---|---|---|
| Cholesterol | 668.05mg | 223% | |
| Sodium | 8936.08mg | 372% | |
| Potassium | 3088.17mg | 66% | |
| Total Carbs | 225.85g | 75% | |
| Sugars | 116.43g | 466% | |
| Dietary Fiber | 26.55g | 106% | |
| Protein | 38.78g | 78% | |
| Vitamin C | 79.1mg | 132% | |
| Vitamin A | 2.3mg | 76% | |
| Iron | 3.2mg | 18% | |
| Calcium | 422.2mg | 42% | |
| Amount Per 100 g | |||
| Calories | 312.57 Kcal (1309 kJ) | ||
| Calories from fat | 201.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.41g | 297% | |
|---|---|---|---|
| Cholesterol | 77.57mg | 223% | |
| Sodium | 1037.66mg | 372% | |
| Potassium | 358.6mg | 66% | |
| Total Carbs | 26.23g | 75% | |
| Sugars | 13.52g | 466% | |
| Dietary Fiber | 3.08g | 106% | |
| Protein | 4.5g | 78% | |
| Vitamin C | 9.2mg | 132% | |
| Vitamin A | 0.3mg | 76% | |
| Iron | 0.4mg | 18% | |
| Calcium | 49mg | 42% | |
* 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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