"Rich Enough For Rockefeller"

My Dad prides himself on successfully having convinced me for years as a child that oysters were “horrible”. Unfortunately for him I tried my first oyster in Brighton in England a decade ago and now he cannot hide the truth from me anymore, ha! I know oysters are not to everyone's taste, but now I agree with Dad – that is just fine as that means there are more for me. I found this recipe after searching for a Creole starter for the post-South America dinner party I had for Dad, my brother and his lovely wife Bel. The Creole/afro-peruvian food I had in Lima during my trip has inspired me and I will be seeking out some more recipes this winter.

Oysters Rockefeller
Serves 3 to 6 – depends on your level of oyster addiction and how much butter you can eat in one sitting!  I haven't used Pernod and capers in it yet but I will try these ingredients next time I make it.

Two dozen oysters on the half shell (liquor reserved)
2 T flat leaf parsley
4 spring onions
4 T celery leaves
1 t fresh tarragon
1 t fresh chervil
½ cup dried fresh breadcrumbs (use French bread)
1 T capers
250g unsalted butter
Salt and pepper
Tabasco sauce
2 T Pernod
1 kilo rock salt (the chunky stuff)

1. Finely mince together the parsley, spring onions (including the green parts), celery leaves, tarragon and chervil.

2. Mix the herbs, breadcrumbs, capers and butter in a blender. Season with salt and pepper.

3. Preheat the grill and lower the top rack to the middle of the oven. Spread the over a large baking sheet and moisten it slightly. Place the shells in the salt making sure they are level. Place one oyster in each shell and add a little oyster liquor. Divide the butter sauce amongst the oysters.

4. Grill until the butter is bubbling and is starting to brown on top (about 5 minutes). Serve immediately with slices of French bread to mop up the extra sauce.