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Oysters Rockefeller Recipe
Ingredients (13)
- 8 tablespoons (4 ounces; 115g) unsalted butter, softened and divided
- 2 large shallots (4 ounces; 115g), thinly sliced
- 2 celery ribs (3 1/2 ounces; 100g), thinly sliced, plus 1/4 cup (1/4 ounce; 6g) celery leaves, divided
- 1/2 fennel bulb (3 1/2 ounces; 100g), cored and thinly sliced, fronds reserved
- 4 medium garlic cloves, thinly sliced
- 3 scallions (2 ounces; 60g), white and green parts divided and thinly sliced
- Kosher salt
- 1 tablespoon (15ml) absinthe (optional, see note)
- 3 cups (1 1/2 ounces; 40g) fresh parsley leaves
- 1/2 cup (1 ounce; 30g) panko bread crumbs
- Rock (ice cream) salt (see note)
- 24 fresh oysters, scrubbed
- Lemon wedges, for serving
Ingredient Facts and Health Benefits
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Directions
Learn how to make this recipe at Serious Eats