0 Ratings
Recipe courtesy of Five Star Shellfish Inc
- 4 Servings +
20 Five Star Oysters on the half shell (reserve liquor)
0.50 cup Butter
0.25 cup Fresh Parsley
0.50 lb Fresh Watercress or Spinach (chopped)
6 medium Shallots (chopped)
2 tbsp Finely chopped Celery
1 tbsp Finely chopped Green Pepper
0.25 tsp Aniseed
1.50 tsp Fresh Thyme (chopped)
1 tbsp Anchovy Paste
3 tbsp Dry Bread Crumbs
0.50 cup Heavy Cream
Salt and pepper to taste
Preheat oven to 200°C/400°F then place baking pans with a layer of salt 1/2 inch deep in the oven to heat.
In a skillet, melt butter.
Saute parsley, watercress or spinach, shallots, celery and green pepper.
Cook 5 – 6 minutes over a medium heat, until the watercress or spinach is wilted.
Stir in the remaining ingredients (except for the oysters) adding a little more cream or bread crumbs as required to achieve the consistency of a thick sauce.
Spoon the watercress or spinach mixture over each oyster meat, divided evenly.
Place oysters in the baking pan, return to oven and bake 4 – 6 minutes or until hot and bubbling. Serve immediately and enjoy.
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