Oyster Gratin
Ingredients
- 1/4 cup butter
- 2 tablespoons finely chopped parsley ⓘ
- 2 tablespoons finely chopped celery
- 2 green onions, chopped ⓘ
- 1 garlic clove, finely chopped
- 1/2 cup chopped watercress leaf
- 1/4 cup fresh breadcrumb ⓘ
- 1 teaspoon Pernod (optional) or 1 teaspoon anisette (optional) ⓘ
- salt & freshly ground black pepper ⓘ
- 8 oysters, chucked, reserving any juice ⓘ
Instructions
- Preheat oven to 400°F.
- In a skillet on medium-high heat, melt butter. When butter sizzles, add parsley, celery, green onions and garlic, cook for 2 minutes. Add watercress and cook for a further minute.
- Place in food processor and puree with 2 tbsp (25 mL) breadcrumbs and Pernod. Season with salt and pepper.
- Place oysters and 1 tbsp of oyster juice in small gratin dish. Top with watercress puree and sprinkle with remaining breadcrumbs. Bake 10 minutes or until edges of oysters have curled slightly.
- For an alternate presentation, oysters can be topped with puree and baked in their shells.
Nutrition & Diet Analysis (per serving)
393
kcal
20% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).