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Appetizer
"Oysters Barack-efeller"
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Favorite of 1 member(s) | Recommended 0 time(s) | Viewed 470 time(s)
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Recipe Type: Appetizer
Cuisine Origin: Exotic
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| INGREDIENTS |
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| 1 | Pinch | Salt & Pepper | | 1 | Teaspoon | Garlic, Chopped | | ½ | Pound | Unsalted Butter | | ¼ | Pound | Watercress, Chopped | | 3 | Dozen | Oysters, on the half shell | | 1 | Ounces | Parsley, Chopped | | 2 | Ounces | Celery, Chopped | | 2 | Ounces | Fennel Bulb, Chopped | | 2 | Ounces | Shallots, Chopped | | 2 | Ounces | Fresh Bread Crumbs | | 2 | Fluid Ounce | Pernod | | 1 | Handfull | Rock Salt |
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| SUMMARY |
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Typically, I've always made Oysters Rockefeller with Anise, Bacon, and Spinach, but I wanted to go with something a little more involved for this contest. Here is a recipe fit for the President and his entire cabinet. This recipe feeds 36 people.
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| DIRECTIONS |
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1: Heat the butter in a saute pan. Add the parsley, celery, fennel, shallots and garlic and cook for 5 minutes.
2: Add the watercress and cook for 1 minute.
3: Add the Pernod and bread crumbs; season with salt and pepper.
4: Transfer the mixture to a food processor and puree.
5: Top each oyster with approximately 2 teaspoons of the vegetable mixture; it should coat the oyster's entire surface.
6: Bake the oysters on a bed of rock salt at 450 degrees until the mixture bubbles, approximately 6 to 7 minutes.
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