Oysters Rockefeller

Preparation info

  • Serves

    4

    • Difficulty

      Medium

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About

Ingredients

  • 24 freshly opened oysters
  • 4 tablespoons finely chopped shallots
  • ½ pound

Method

Sauté shallots in 4 tablespoons butter until transparent; add breadcrumbs and stir over a low heat until lightly browned.

Put watercress leaves, separated from their stems, through the fine blade of a food chopper with celery and parsley. Combine shallot and breadcrumbs mixture and minced gr