Directions:
- Preheat oven to 400°F.
- In a skillet on medium-high heat, melt butter. When butter sizzles, add parsley, celery, green onions and garlic, cook for 2 minutes. Add watercress and cook for a further minute.
- Place in food processor and pureé with 2 tbsp (25 mL) breadcrumbs and Pernod. Season with salt and pepper.
- Place oysters and 1 tbsp of oyster juice in small gratin dish. Top with watercress pureé and sprinkle with remaining breadcrumbs. Bake 10 minutes or until edges of oysters have curled slightly.
- For an alternate presentation, oysters can be topped with pureé and baked in their shells.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1933.11 Kcal (8094 kJ) | ||
| Calories from fat | 749.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 83.33g | 128% | |
|---|---|---|---|
| Cholesterol | 1033.01mg | 344% | |
| Sodium | 1872.98mg | 78% | |
| Potassium | 3100.51mg | 66% | |
| Total Carbs | 7.08g | 2% | |
| Sugars | 1.39g | 6% | |
| Dietary Fiber | 0.91g | 4% | |
| Protein | 277.44g | 555% | |
| Vitamin C | 11mg | 18% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 72.7mg | 404% | |
| Calcium | 92.3mg | 9% | |
| Amount Per 100 g | |||
| Calories | 149.71 Kcal (627 kJ) | ||
| Calories from fat | 58.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.45g | 128% | |
|---|---|---|---|
| Cholesterol | 80mg | 344% | |
| Sodium | 145.05mg | 78% | |
| Potassium | 240.12mg | 66% | |
| Total Carbs | 0.55g | 2% | |
| Sugars | 0.11g | 6% | |
| Dietary Fiber | 0.07g | 4% | |
| Protein | 21.49g | 555% | |
| Vitamin C | 0.8mg | 18% | |
| Iron | 5.6mg | 404% | |
| Calcium | 7.1mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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