Rating: 3 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Recipe by Southern Living November 2003

Gallery

Recipe Summary

Yield:
Makes 4 to 6 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt 3 tablespoons butter in a skillet over medium-high heat; add parsley and next 4 ingredients. Sauté 2 to 3 minutes. Add watercress, and cook 2 to 3 minutes or until wilted. Cool.

    Advertisement
  • Pulse parsley mixture in food processor with the remaining 13 tablespoons butter, breadcrumbs, and liqueur until smooth, stopping to scrape down sides.

  • Add salt, pepper, and hot sauce.

  • Fill pie pans or a large baking sheet with 2 pounds rock salt. Dampen salt slightly, and arrange oysters on the beds of salt.

  • Top each oyster with a spoonful of the parsley mixture.

  • Bake at 450° about 12 to 15 minutes or until lightly browned and bubbly. Serve on a bed of rock salt, and garnish, if desired.

  • Note: For testing purposes, we used Pernod for anise-flavored liqueur.

Advertisement