Melissa Clark's Oysters Rockefeller

5.0(189)

by Melissa Clark

Dinner, Lunch, Quick, Appetizer

Servings

24 oysters

Total time

15 min

Calories / serving

91 kcal

Ingredients (12)

serves

Instructions (2 steps)

01In a large skillet over medium heat, melt the butter. Add the bread crumbs and sauté until they are just a tiny bit golden, about 1 minute or so. Stir in the watercress, parsley, celery and celery leaves, scallions, and garlic. Cook until fragrant, 1 minute. Stir in the Pernod and let it cook off for another minute. Remove from the heat and stir in the capers and a pinch of salt (not too much, those oysters are salty too).
02

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Rich recipe — supports nutrition-aware planning.