A variation of traditional Oysters Rockefeller, using arugula instead of spinach.
Ingredients
Oysters and oyster topping
1 Garlic clove
2cupsArugula
1cupWatercress(or celery leaves)
1/2cupScallions,chopped
3/4cupButter(1 1/2 sticks)
1/4cup Bread crumbs
2tbspPernod(or other anise-flavored liqueur)
1tspFennel seeds,ground
1tspHot pepper sauce
1lbRock salt
24Fresh oysters
1/4cupParmesan cheese,grated
Béarnaise Sauce
9tbspButter
4 Large egg yolks
2tbspFresh lemon juice
1tbspFresh tarragon,minced
1/2tspSalt
1-2pinchesCayenne pepper
Instructions
Oysters and oyster topping
Preheat oven to 400º or hotter. Melt the butter.
Place a layer of rock salt on a large baking sheet or jelly roll pan.
Shuck 24 oysters. Discard top shell. Detach oyster muscle from bottom shell but leave in the shell. Place the oysters on the pan of rock salt.
Press 1 garlic clove into a hand cranked or electric food processor. Add arugula, watercress and green onions to garlic. Process until mixture is finely chopped.
Pour in hot butter and continue cranking for 1 minute. Add breadcrumbs, Pernod, fennel and hot sauce in processor. Process until blended.
Place a spoonful of arugula mixture on each oyster.
Pour a spoonful of Béarnaise sauce on each oyster. Sprinkle with parmesan cheese.
Bake for 10 minutes until bubbly. Turn on broiler and let broil until the tops are golden, about 5 minutes. Serve hot with lemon wedges.
Béarnaise Sauce
Melt butter in a small pan on your stove. While the butter is melting, separate your eggs and place the yolks in your hand cranked processor with the beater element attached. Add the lemon juice, salt and cayenne and beat for about 30 seconds. While beating, slowly pour in the melted butter and continue to crank for one to two minutes until thickened.