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| Oysters Rockefellar |
| 24 oysters on the half shell 6 c. rock salt 2 sticks butter, room temperature 1/3 c. water 1/3 c. minced shallots or green onions 2c. watercress or spinach leaves 2/3c. chopped fresh parsley 1/3 c. finely chopped tarragon salt and pepper to taste cayenne pepper to taste 1/4 c. chopped fennel (optional) 4 tsp. Pernod |
| 1. Preheat oven to 450 degrees. 2. Place the oysters in their shells on a bed of the rock salt, about 1 1/2" deep in baking pans. 3. Combined 4 tbsp. of butter with water and shallots until they are limp and the water has boiled away, about 5 minutes. Add wtercress or spinach, parsley and tarragon. Let watercress/spinach wilt. Add salt, pepper and cayenne. 4. Puree mixture with fennel and remaining butter until smooth. Place a spoonful of filling on each oyster. 5. Bake about 5 minutes until the mixture is bubbly and hot. Do not overcook. Serves 6. |
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