How to Make Oysters Rockefeller

Name: How to Make Oysters Rockefeller
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 36
Cuisine: Global
Ingredients: 27 milliliters bread crumbs; 114 grams butter, room temperature; 1 pinch cayenne pepper, or to taste; 2 Tbsps chopped celery; 2 Tbsps anise-flavored liqueur (such as Pernod®); 2 Tbsps chopped fresh parsley; 2 Tbsps chopped fresh tarragon; 2 Tbsps chopped fresh tarragon; 2 Tbsps minced green onion (white and pale green parts only); 36 oysters on the half shell; 584 grams rock salt, or more as needed; 36 servings salt and freshly ground black pepper to taste; 34 grams chopped watercress

How to Make Oysters Rockefeller is a pescatarian hor d'oeuvre. One serving contains 31 calories, 0g of protein, and 3g of fat. This recipe serves 36. This recipe covers 1% of your daily requirements of vitamins and minerals. If you have parsley, anise-flavored liqueur, salt and pepper, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 55 minutes. If you like this recipe, take a look at these similar recipes: Oysters Rockefeller, Oysters Rockefeller, and Oysters Rockefeller.

Instructions

Preheat an oven to 500 degrees F (260 degrees C).

Equipment you will use

Oven

Pour rock salt into a large, shallow casserole dish.

Ingredients you will need

Rock Salt

Equipment you will use

Casserole Dish

Combine watercress, butter, bread crumbs, green onions, celery, tarragon, Italian parsley, anise-flavored liqueur, salt, black pepper, and cayenne pepper in a food processor; blend until smooth.

Ingredients you will need

Flat Leaf Parsley

Cayenne Pepper

Black Pepper

Breadcrumbs

Green Onions

Watercress

Tarragon

Liqueur

Butter

Celery

Anise

Salt

Equipment you will use

Food Processor

Place 8 to 12 shucked oysters on top of the rock salt. Spoon 1 to 2 teaspoons of watercress mixture a top each oyster.

Ingredients you will need

Oysters

Watercress

Rock Salt

Bake in the preheated oven until oysters are firm and butter has melted, about 5 minutes. Repeat with remaining oysters.

Ingredients you will need

Oysters

Butter

Equipment you will use

Oven

Equipment

Oven

Casserole Dish

Food Processor

Ingredients

Servings:

27milliliters

bread crumbs 114grams

butter, room temperature 1pinch

cayenne pepper, or to taste 2Tbsps

chopped celery 2Tbsps

anise-flavored liqueur (such as Pernod®)2Tbsps

chopped fresh parsley 2Tbsps

chopped fresh tarragon 2Tbsps

minced green onion (white and pale green parts only)36

oysters on the half shell 584grams

rock salt, or more as needed 36servings

salt and freshly ground black pepper to taste 34grams

chopped watercress

Recommended wine: Chardonnay, Riesling, Muscadet

Oysters works really well with Chardonnay, Riesling, and Muscadet. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.