Classic Oysters Rockefeller

Classic Oysters Rockefeller

Classic Oysters Rockefeller

45 minutes

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Details
  • Serving Size:   6
  • Weight Watchers:   11 Points
Cuisine
  • antipasti
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
Comments
Ingredients
  • 2 dozens Fresh oysters on the half shell
  • 4 springs flat-leaf Italian parsley, minced
  • 4 green onions, minced
  • A handful of fresh celery leaves, minced
  • 6 or more fresh tarragon leaves, minced
  • 6 or more fresh chervil leaves, minced
  • 1/2 cup dried fresh French bread crumbs, unseasoned
  • 12 tablespoons unsalted butter, softened
  • Salt and fresh ground black pepper, to taste
  • Tabasco, to taste
  • 2 tablespoons Pernod
  • Rock salt
Instructions

Finely mince the parsley, green onions and the herbs.

In a mortar, mix the herbs with the breadcrumbs, softened butter, and any remaining oyster liquor until you have a textured paste. Season to taste with salt, pepper, Tabasco and Pernod.

Spread about a 1/4 inch of rock salt in an oven-safe dish and set the oysters on top, making sure they're level. The salt will help keep the oysters from sliding around.

Spoon an equal amount of the herb butter paste on top of each oyster.

Place on the middle rack under the broiler and broil until the edges of the oysters curl and the herb butter paste bubbles, about 5 minutes.

Serve immediately.

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