OYSTER QUICHE RECIPES

Name: Melissa Clark's Oysters Rockefeller
Total time: 15 min
Yield: 24 oysters
Ingredients: 8 tablespoons (1 stick) unsalted butter; 1/2 cup dried bread crumbs; 2 cups fresh watercress or spinach, finely chopped; 1 cup finely chopped parsley leaves; 1/2 cup finely chopped celery and celery leaves; 1/4 cup finely chopped scallions; 2 garlic cloves, minced; 2 tablespoons Pernod, or other anise liqueur; 2 tablespoons drained capers, finely chopped; Pinch kosher salt; Coarse or rock salt, for the pan; 24 oysters, shucked

MELISSA CLARK'S OYSTERS ROCKEFELLER RECIPE - NYT COOK…

Melissa Clark's Oysters Rockefeller Recipe - NYT Cook… image

Provided by Melissa Clark

Total Time 15 minutes

Yield 24 oysters

Number Of Ingredients 12

Ingredients

8 tablespoons (1 stick) unsalted butter
1/2 cup dried bread crumbs
2 cups fresh watercress or spinach, finely chopped
1 cup finely chopped parsley leaves
1/2 cup finely chopped celery and celery leaves
1/4 cup finely chopped scallions
2 garlic cloves, minced
2 tablespoons Pernod, or other anise liqueur
2 tablespoons drained capers, finely chopped
Pinch kosher salt
Coarse or rock salt, for the pan
24 oysters, shucked

Steps:

In 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).
Preheat the broiler. Fill a baking pan (or two) with a 1/2-inch layer of coarse or rock salt. Lay the oysters on top of the salt. Spoon a little of the sauce mixture on top of the oysters. Broil until just golden, about 2 minutes. Serve hot.

Nutrition Facts : @context http//schema.org, Calories 91, UnsaturatedFatContent 2 grams, CarbohydrateContent 5 grams, FatContent 5 grams, FiberContent 0 grams, ProteinContent 5 grams, SaturatedFatContent 3 grams, SodiumContent 161 milligrams, SugarContent 1 gram, TransFatContent 0 grams

MELISSA CLARK'S OYSTERS ROCKEFELLER RECIPE - NYT COOK…

Melissa Clark's Oysters Rockefeller Recipe - NYT Cook… image

Provided by Melissa Clark

Total Time 15 minutes

Yield 24 oysters

Number Of Ingredients 12

Ingredients

8 tablespoons (1 stick) unsalted butter
1/2 cup dried bread crumbs
2 cups fresh watercress or spinach, finely chopped
1 cup finely chopped parsley leaves
1/2 cup finely chopped celery and celery leaves
1/4 cup finely chopped scallions
2 garlic cloves, minced
2 tablespoons Pernod, or other anise liqueur
2 tablespoons drained capers, finely chopped
Pinch kosher salt
Coarse or rock salt, for the pan
24 oysters, shucked

Steps:

In 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).
Preheat the broiler. Fill a baking pan (or two) with a 1/2-inch layer of coarse or rock salt. Lay the oysters on top of the salt. Spoon a little of the sauce mixture on top of the oysters. Broil until just golden, about 2 minutes. Serve hot.

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