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 anisette (optional)
• salt & freshly ground black pepper
• 8 oysters, chucked, reserving any juice

Directions

1. 1

   Preheat oven to 400°F.

2. 2

   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.

3. 3

   Place in food processor and pureé with 2 tbsp (25 mL) breadcrumbs and Pernod. Season with salt and pepper.

4. 4

   Place oysters and 1 tbsp of oyster juice in small gratin dish. Top with watercress pureé and sprinkle with remaining breadcrumbs. Bake 10 minutes or until edges of oysters have curled slightly.

5. 5

   For an alternate presentation, oysters can be topped with pureé and baked in their shells.