Saturday, February 10, 2007

Oysters Rockefeller

Seasonal Recipe of the Week
Today we are going to make some classic shellfish of love. Everybody knows oysters are supposed to increase your virility, so isn’t it worth giving them a try? This recipe makes 4 servings.

24 oysters on the half shell
1 cup butter
1/3 cup finely chopped parsley
1/4 cup finely chopped celery
1/4 cup finely chopped shallots
1 clove garlic finely chopped
2 cups chopped watercress
1/3 cup finely chopped fennel
1/3 cup Panko breadcrumbs
1/4 cup Pernod
Salt and pepper to taste

Preheat oven to 450. Fill four tin pie plates with rock salt and arrange servings — 6 oysters in each. In a sauté pan, melt the butter and add the parsley, celery, shallots, and garlic. Cook 3 minutes. Add the watercress and fennel and cook 1 minute till watercress wilts. Put entire mixture into the food processor and add the breadcrumbs and the Pernod and blend till smooth. Place one tablespoon of puree mixture over oyster and spread to the rim of the shell. Bake about 4 minutes till sauce bubbles and eat in bed on satin sheets. What have you got to lose?