Chef John's Oysters Rockefeller So Tasty

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Chef John's Oysters Rockefeller

"There's tons debate over how lots of America's finest recipes were given their call, however that is not an issue with Oysters Rockefeller. Thanks to the wealthy, cash-coloured butter sauce, this decadent introduction's call pretty plenty wrote itself. Serve with a squeeze of clean 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 inexperienced onion (white and faded inexperienced components best)
2 tablespoons chopped celery
2 tablespoons chopped clean tarragon
2 tablespoons chopped clean parsley
2 tablespoons anise-flavored liqueur (including Pernod®)
1 pinch cayenne pepper, or to flavor
salt and freshly ground black pepper to flavor
36 oysters on the 1/2 shell

Instructions :

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

Preheat an oven to 500 degrees F (260 tiers C). Pour rock salt into a large, shallow casserole dish.
Combine watercress, butter, bread crumbs, inexperienced onions, celery, tarragon, Italian parsley, anise-flavored liqueur, salt, black pepper, and cayenne pepper in a meals processor; blend till clean.
Place eight to twelve shucked oysters on pinnacle of the rock salt. Spoon 1 to two teaspoons of watercress combination a top every oyster.
Bake inside the preheated oven until oysters are company and butter has melted, about 5 minutes. Repeat with last oysters.

Notes :

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