Oysters Rockefeller

Ingredients for Oysters Rockefeller

• 3/4 cup firmly packed watercress sprigs (60g before discarding coarse stems), finely chopped

• 1 1/3 cups firmly packed baby spinach (40g), finely chopped

• 3 tablespoons finely chopped spring onion greens

• 1 cucchiaio di prezzemolo fresco a foglia piatta finemente tritato

• 2 teaspoons minced celery

• 45ml coarse fresh bread crumbs (preferably from a day-old baguette)

• 3 1/2 tablespoons unsalted butter

• 1 teaspoon Pernod or other anise-flavoured liquor

• Un pizzico di cayenna

• 3 bacon slices

• About 1500g kosher salt for baking and serving (1.4kg)

• 20 small oysters on the half shell, oysters picked over for shell fragments and shells scrubbed well

How to make Oysters Rockefeller

Toss together watercress, spinach, spring onion greens, parsley, celery, and 1 tablespoon plus 1 teaspoon bread crumbs in a bowl. Melt butter in a 10-inch heavy skillet over moderate heat, then add watercress mixture and cook, stirring, until spinach is wilted, 1 to 2 minutes. Stir in Pernod, cayenne, and salt and pepper to taste, then transfer mixture to a bowl and chill, covered, until cold, about 1 hour.

Posiziona la griglia del forno a metà altezza e preriscalda il forno a 232°C.

While watercress mixture chills, cook bacon in cleaned skillet over moderate heat, turning, until crisp, then drain on paper towels and finely crumble.

Spread 750g kosher salt in a large shallow baking pan (1 inch deep) and nestle oysters (in shells) in it. Spoon watercress mixture evenly over oysters, then top with bacon and sprinkle with remaining tablespoon plus 2 teaspoons bread crumbs. Bake oysters until edges of oysters begin to curl and bread crumbs are golden, about 10 minutes.

Serve warm oysters in shells, nestled in kosher salt (about 1200ml ), on a platter.

Avvertenza

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