Serves: 6 people
Preparation time: 20 mins
Cooking time: 10 mins
2 dozen oysters in their shells
1 stalk celery, finely chopped
2 bunches spring onions, finely chopped
1 bunch parsley, fine chopped
2 tablespoons Worcestershire sauce
1/2 to 1 teaspoon Tabasco sauce
1/2 cup Pernod, Anisette
1 cup seasoned bread crumbs
To make the Rockefeller topping, melt the butter in a large frying pan and add the celery, chopped spring onions and parsley. Saute for 5 minutes, then add the Worcestershire and Tabasco sauce. Reduce to a low heat and cook for 7 to 10 minutes.
Add the Pernod or Anisette and bread crumbs; cook for 5 minutes more. Remove the pan from the heat and transfer the mixture to a bowl to cool. Chill in the fridge until cold but not set solid.
Next, shuck the oysters
and discard the top shells, then scrub and dry the bottom shells.
Rinse the oyster meats and drain. Arrange the shells in baking pans lined with a 1 inch layer of rock salt. It is always helpful to have sufficient pans available for the number of oysters you will be cooking.
Place one oyster in each shell.
Heat oven to 190°C.
Remove the chilled Rockefeller topping from the fridge and beat with an electric mixer to evenly distribute the butter and infuse air into the mixture; transfer the mixture to a pastry bag fitted with a large plain tip.
Pipe a tablespoon of the mixture onto each oyster, then bake in the preheated oven for 5 to 8 minutes.
Allow about 6 oysters per person. Ideally, bake them in batches of 6 in oven proof pans, so each guest be served straight from the oven, avoiding the need to place them in serving dishes.