Chef John's Oysters Rockefeller recipe

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Ingredients

2 cups rock salt, or more as needed
1 cup chopped watercress
½ cup butter, room temperature
¼ 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

Nutrition Info

93.8 calories
carbohydrate: 5 g
cholesterol: 45.8 mg
fat: 4.4 g
fiber: 0.1 g
protein: 7.6 g
saturatedFat: 2 g
servingSize: -
sodium: 111.7 mg
sugar: 0.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat an oven to 500 degrees F (260 degrees C). Pour rock salt into a large, shallow casserole dish.

  2. 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.

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

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

Recipe Yield

3 dozen

Recipe Note

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.

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