Chef John's Oysters Rockefeller Best Family Recipes

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Chef John's Oysters Rockefeller

"There's much debate over how many of America's greatest recipes got their name, but that's not an issue with Oysters Rockefeller. Thanks to the rich, money-colored butter sauce, this decadent creation's name pretty much wrote itself. Serve with a squeeze of fresh lemon over the top."

Ingredients :

2 cups rock salt, or more as needed
1 cup chopped watercress
1/2 cup butter, room temperature
1/4 cup bread crumbs
2 tablespoons minced green onion (white and pale green parts only)
2 tablespoons chopped celery
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh parsley
2 tablespoons anise-flavored liqueur (such as Pernod®)
1 pinch cayenne pepper, or to taste
salt and freshly ground black pepper to taste
36 oysters on the half shell

Instructions :

Prep : 40M	Cook : 36M	Ready in : 55M

Preheat an oven to 500 degrees F (260 degrees C). Pour rock salt into a large, shallow 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.
Place 8 to 12 shucked oysters on top of the rock salt. Spoon 1 to 2 teaspoons of watercress mixture a top each oyster.
Bake in the preheated oven until oysters are firm and butter has melted, about 5 minutes. Repeat with remaining oysters.

Notes :

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