Step 1: Rockefeller Topping
- ¼ Cup Parsley
- ¼ Cup Chives
- ¼ Cup Chervil
- 2 Tbl Tarragon Leaves
- ¼ Cup Celery Leaves (yellow inner leaves)
- 200gm Butter (softened)
- 50gm Parmesan (grated)
- 1 Cup Bread Crumbs (preferably homemade)
- 2 Tbl Pernod (optional)
- 6 -12 Drops Tabasco
On a chopping board, using your sharpest knife, chop the fresh herbs and celery leaves separately as fine as you possibly can. Place in a bowl. Now add the softened butter, grated parmesan, breadcrumbs, pernod and Tabasco. With clean hands work the ingredients together until all incorporated.
Step 2: Set up, Cooking and Serving
- 2kg Rock Salt
- 4 Dozen Oysters (preferably freshly shucked and in their shells)
- Rockefeller Topping
Pour half the rock salt into a shallow-sided baking dish. Take your oysters in the half shell and gently place the shell in the salt so they stand up by themselves. If the oysters are out of the shell my suggestion would be to purchase some Asian soup spoons and use these as an alternative to the shell. You won't need salt with these as they are freestanding.
Top each oyster with a generous portion of the Rockefeller topping. Place the oysters under the grill on a high heat and cook for a minute or two, until the topping begins to golden and the sides of the oyster begin to curl slightly.
Serve the oysters in a dish on the remaining rock salt. Leave them to cool for a couple of minutes - this prevents burnt lips!