Oysters Rockefeller
Oysters on the half shell under a green butter of herbs and greens, baked on rock salt until the topping blisters.
- Prep
- 25 min
- Cook
- 10 min
- Total
- 35 min
- Serves
- 4
- Revisions
- 1
Allergens
- Cereals containing gluten
- Milk
- Molluscs
- Sulphites
Named from the ingredients as written, including those carried in from sub-recipes. This is not a guarantee — check the labels on what you actually buy, and note that a product’s recipe can change.
Ingredients
Method
Heat the grill to its highest setting.
Shuck the oysters, keeping each one in its deeper half shell with its liquor.
Spread the rock salt over two baking trays in a layer about 2cm deep and settle the oysters into it so they sit level.
Put the watercress, parsley, spring onions, celery and garlic into a food processor and blitz to a coarse green paste.
Add the butter, breadcrumbs, Pernod, Worcestershire sauce, hot sauce and lemon juice and blitz again until smooth.
Spoon a heaped teaspoon of the green butter over each oyster, covering it completely.
Grill for 3-4 minutes, until the butter is bubbling and blistered brown in places.
Serve straight from the tray, still on the salt.