Oysters Rockefeller


  • 8 oz unsalted butter
  • 1 oz chopped parsley
  • 2 oz chopped celery
  • 2 oz chopped fennel
  • 2 oz chopped shallots
  • 1 tsp chopped garlic
  • 4 oz chopped watercress
  • 2 oz fresh bread crumbs
  • salt and pepper
  • 4 doz oysters on the half shell
  • rock salt


Heat the butter in a sauté pan. Add the parsley, celery, fennel, shallots and garlic and cook for 5 minutes.

Add the watercress and cook for 1 minute.
Add the bread crumbs; season with salt and pepper.

Transfer the mixer to a food processor and puree.

Top each oyster with approximately 2 tsp of the mixture; it should cover the surface of the oyster.

Bake the oysters on a bed of rock salt at 450* until the mixture bubbles, approximately 6-7 minutes.