Oyster Rockefeller

Ingredients:

• SERVES 2 as a first course or 6 for appetizers
• 12 oysters
• 2oz (50g) unsalted butter
• 1 small stick of celery, finely sliced
• 2 spring onion finely sliced
• 1 clove garlic, finely chopped (optional)
• 1 tablespoon chopped parsley
• Handful of watercress leaves, finely chopped
• Dash of Pernod or other anise-flavored liquor
• Salt and Tabasco sauce, to taste
• 2 slices white bread, crusts removed
• Rock salt for cooking
• Lemon wedges & parsley sprigs to serve

Directions:

Melt the butter in a frying pan. Add the celery, spring onions, garlic, parsley, watercress and Pernod. Season to taste with salt and Tabasco sauce. Cook, stirring constantly for about 3 minutes. Remove from the heat. Tip the mix into a food processor or blender, add the bread and process for 30 seconds to produce "green breadcrumbs". This mix can now be put into a bowl, covered and refrigerated up to 2 days in advance.

Using an oyster knife, twist open the oyster shells and remove the oysters and liquor into a bowl. Discard the top shells and scrub and dry the bottom shells. Drain the oysters and check for shell fragments. Preheat the broiler (grill) to maximum. Line a baking tray with rock salt and place the oyster shells on it. Place an oyster in each shell and spoon over a little of the reserved oyster liquor. Spoon the crumb mixture over each oyster to cover them completely. Finally, broil (grill) the oysters for about 1 to 2 minutes or until the topping is bubbling and nicely colored. TO SERVE Arrange the oysters on a serving dish and garnish with sprigs of parsley and lemon wedges. Enjoy!

This Oyster Rockefeller recipe makes a perfect first course for a romantic dinner for two. Regardless of the aphrodisiac effect (or not!), it's a pleasure on the eye and tastes absolutely delicious!