Tomales Bay Oysters Rockefellar
A luxurious twist on classic Oysters Rockefeller featuring fresh oysters topped with a rich mixture of watercress, leeks, Gruyère cheese, and cream, then broiled until golden brown and bubbly.
Ingredients
- •1 small leek
- •1 large shallot
- •1 clove garlic
- •1 bunch watercress
- •¼ cup unsalted butter
- •1 to taste salt and pepper
- •½ cup Gruyère
- •½ cup heavy cream
- •¼ cup flat-leaf parsley
- •24 large oysters
- •freshly shucked
- •on the half shell
- •with juices
Cooking Instructions
- 1.
Pulse leek, shallot, and garlic in a food processor until finely chopped. Transfer to a small bowl; set aside. Pulse watercress in processor until finely chopped but not a paste. Transfer to a medium bowl; set aside.
5 min
- 2.
Melt butter in a large heavy pot over medium-low heat. Add leek mixture; season with salt and pepper and cook, stirring often, until translucent, 7-8 minutes. Increase heat to medium. Add watercress; cook, stirring often, until watercress is wilted and tender, 8-10 minutes. Stir in cheese, cream, and parsley. Season to taste with salt and pepper. Transfer to a medium bowl; chill until cold. DO AHEAD: Can be made 1 day ahead. Cover; keep chilled.
20 min
- 3.
Preheat broiler. Arrange oysters on half shells on a rimmed baking sheet. Dividing equally, spoon watercress mixture over oysters, spreading to cover completely.
5 min
- 4.
Broil until cheese is melted, top of watercress mixture begins to brown in spots, and oysters are just cooked through, 3-4 minutes. Serve immediately.
4 min
