Oysters Rockefeller – created at Antoine’s restaurant in New Orleans. Said to be very rich to eat like the recipe’s namesake.

Ingredients

• 250 grams butter
• 1 stalk celery, chopped
• 1 cup spring onions, chopped (use mostly the green tops)
• ¼ cup chopped parsley
• 1½ tablespoons Worcestershire sauce
• a dash of Tobasco sauce
• few drops of pernod
• 1 cup fresh breadcrumbs
• raw oysters in shells

Method

1. Melt the butter in a small saucepan. Add the celery, spring onions, parsley and continue to cook on a low heat for 5 minutes.
2. Add the Worcesterhire sauce, Tabsco sauce, Perod and the breadcrumbs to the butter and herbs and mix together. Cool and chill in the refrigerator.
3. Place a small portion of the breadcrumb filling on each oyster and grill until the butter has melted. Do not over cook the oysters.