Yield
Makes 4 to 6 servings

How to Make It

Step 1

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.

Step 2

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

Step 3

Add salt, pepper, and hot sauce.

Step 4

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

Step 5

Top each oyster with a spoonful of the parsley mixture.

Step 6

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.

Step 7

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

Ratings & Reviews

MimiWms1's Review

MimiWms1
October 06, 2011
My husband and I made this for a dinner party for friends. We'd tried other recipes for Oysters Rockefeller before, which were good, but decided to try this. We're so glad we did. By preparing the filling ahead of time, all we had to do was assembel and bake before serving. Our guests were thrilled with the results, as were we. We recommend this recipe highly and without any reservations. You and you're guests are sure to enjoy!

Margareta's Review

Margareta
January 02, 2010
Made this for a Christmas Eve party. Not impressed with the taste versus the time and ingredients to make it. My issue is the fennel and anise liquor taste is lost during the cooking, so not worth the effort.