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.
Servings per recipe: 36
Calories per serving: 94
Preparation time: 40m
Total cooking time: 55m
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
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.
Nutrion facts:
Total Fat | 4.4g | 7% |
Saturated Fat | 2.0g | |
Cholesterol | 46mg | 15% |
Sodium | 112mg | 4% |
Potassium | 128mg | 4% |
Total Carbohydrates | 5g | 2% |
Dietary Fiber | 0.1g | |
Protein | 7.6g | 15% |
Sugars | 1g | |
Vitamin A | 326IU | |
Vitamin C | 6mg | |
Calcium | 11mg | |
Iron | 4mg | |
Thiamin | 0mg | |
Niacin | 3mg | |
Vitamin B6 | 0mg | |
Magnesium | 18mg | |
Folate | 8mcg |