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.
- 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
- 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.
- Calories 93.8
- Carbohydrate 5 g
- Cholesterol 45.8 mg
- Fat 4.4 g
- Fiber 0.1 g
- Protein 7.6 g
- Saturated Fat 2 g
- Sodium 111.7 mg
- Sugar 0.5 g