Preparation time: 15 minutes
Total cooking time: 15 minutes
Serves 10 appetizers or 4 main course
20 PEI Choice/Fancy Oysters scrubbed, shucked on the half-shell, liquid reserved
1/2 cup butter
1/4 cup chopped parsley
1/2 lb fresh watercress or spinach, chopped
6 medium shallots, chopped
2 tbsp finely chopped celery
1 tbsp finely chopped green pepper
1/4 tsp aniseed
1/2 tsp fresh thyme, chopped or ½ tsp dried
1 tbsp anchovy paste
3 tbsp breadcrumbs
1/2 cup heavy cream
Sea salt and freshly ground pepper to taste
Hot pepper sauce, to taste, optional
Preheat oven to 200°C (400°C)
In skillet, melt butter and sauté parsley, watercress or spinach, shallots, celery and green pepper.
Cook 5-6 minutes over medium heat, until watercress or spinach is wilted.
Stir in remaining ingredients, except the oysters, adding a little extra cream or bread crumbs as needed to achieve a consistency of a thick sauce.
Spoon the watercress or spinach mixture over each oyster meat, dividing evenly.
Place oysters on baking sheet in oven for 4-6 minutes, or until hot and bubbling.