Rockefeller Oysters

Cook time 20 minutes
Servings 4 or makes 24


24 pacific oysters, freshly shucked preferably
4 sprigs flat leaf parsley, very finely chopped
6 sprigs of chervil, very finely chopped
2 sprigs of tarragon, leaves removed and very finely chopped
½ bunch of chives, very finely chopped
1 French shallot, very finely chopped
1x 5cm piece of celery, very finely chopped
½ cup of fresh breadcrumbs
80g of butter, softened
5 drops of tabasco sauce
1 tsp. Pernod and any other anise liquor
½ zest of lemon

Rockefeller Oysters


In a bowl, mix together the herbs, shallot, celery and breadcrumbs. Incorporate the butter and finish with tabasco, lemon zest, salt and Pernod.

Arrange the oysters on rock salt and top with 1 tablespoon of the mixture.

Place under a pre-heated grill for 8-10 minutes.