Chef John'S Oysters Rockefeller

1. Preheat an oven to 500 degrees F (260 degrees C). Pour rock salt into a large, shallow casserole dish.

2. Combine watercress, butter, bread crumbs, green onions, celery, tarragon, Italian parsley, anise-flavored liqueur, salt, black pepper, and cayenne pepper in a food processor; blend until smooth.

3. Place 8 to 12 shucked oysters on top of the rock salt. Spoon 1 to 2 teaspoons of watercress mixture a top each oyster.

4. Bake in the preheated oven until oysters are firm and butter has melted, about 5 minutes. Repeat with remaining oysters.

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Nutrient	Quantity
Total fats	59.4869 g
Protein	27.0373 g
Carbohydrates	54.7882 g
Energy	813.7438 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.6038 g
Water	70.0417 g
Aspartic acid	2.2939 g
Calcium, Ca	658.1085 mg
Lutein + zeaxanthin	2543.6276 g
Fiber, total dietary	13.5488 g
Fatty acids, total saturated 22:0	0.0002 g
Carotene, beta	1387.934 g
Niacin	9.4886 mg
Vitamin A, RAE	127.1971 g
Arginine	3.3815 g
Riboflavin	0.8299 mg
Tocopherol, beta	0.0108 mg
Fatty acids, total polyunsaturated 15:0	0.0002 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0025 g
Fatty acids, total saturated 20:1	0.0804 g
Glutamic acid	5.9766 g
Sodium, Na	320.7018 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1788 g
Total lipid (fat)	59.4869 g
Manganese, Mn	2.4142 mg
Fructose	0.9741 g
Proline	1.3959 g
Fatty acids, total saturated 16:0	5.404 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0052 g
Sucrose	0.0312 g
Choline, total	9.4637 mg
Sugars, total	2.4884 g
Serine	1.3776 g
Fatty acids, total saturated 10:0	0.0024 g
Fatty acids, total saturated 18:0	2.587 g
Vitamin B-6	0.3735 mg
Selenium, Se	7.4059 g
Ash	7.9637 g
Fatty acids, total saturated 18:1 undifferentiated	21.799 g
Pantothenic acid	1.1711 mg
Phenylalanine	1.3625 g
Copper, Cu	2.0816 mg
Betaine	0.015 mg
Thiamin	1.854 mg
Methionine	0.779 g
Iron, Fe	6.1181 mg
Carbohydrate, by difference	54.7882 g
Phosphorus, P	989.9556 mg
Folate, total	180.0852 g
Dihydrophylloquinone	0.297 g
Tocopherol, gamma	0.2455 mg
Alanine	1.3124 g
Valine	1.4198 g
Fatty acids, total saturated 18:2 undifferentiated	25.3561 g
Glycine	1.6481 g
Glucose (dextrose)	0.7482 g
Fatty acids, total saturated 14:0	0.1498 g
Zinc, Zn	6.2649 mg
Isoleucine	1.1099 g
Maltose	0.5184 g
Tocopherol, delta	0.0486 mg
Fatty acids, total saturated 12:0	0.0009 g
Fatty acids, total polyunsaturated	25.9864 g
Fatty acids, total saturated 14:1	0.0002 g
Tocotrienol, gamma	0.2808 mg
Leucine	1.9735 g
Tocotrienol, alpha	0.0042 mg
Vitamin A, IU	2550.9252 IU
Folate, DFE	195.4752 g
Tryptophan	0.5267 g
Vitamin C, total ascorbic acid	28.687 mg
Phytosterols	6.4494 mg
Folic acid	22.14 g
Fatty acids, total polyunsaturated 16:1 c	0.0002 g
Galactose	0.072 g
Fatty acids, total polyunsaturated 18:1 c	0.0022 g
Fatty acids, total saturated 20:0	0.0002 g
Starch	16.1082 g
Tyrosine	1.0317 g
Vitamin B-12	0.0945 g
Vitamin K (phylloquinone)	234.6633 g
Fatty acids, total saturated	8.4985 g
Histidine	0.7287 g
Fatty acids, total monounsaturated	22.0813 g
Threonine	1.0596 g
Folate, food	157.9452 g
Fatty acids, total polyunsaturated 17:0	0.0001 g
Fatty acids, total polyunsaturated 24:0	0.0002 g
Cryptoxanthin, beta	7.0335 g
Vitamin E (alpha-tocopherol)	0.5179 mg
Magnesium, Mg	153.983 mg
Lysine	0.8648 g
Potassium, K	873.0898 mg
Cystine	0.5112 g
Fluoride, F	0.6 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Butter	0.5 cup	684	31.428	57.6
Celery	2 tablespoons	2.4	0.4455	0.0255
Parsley	2 tablespoons	2.736	0.4811	0.06
Rock salt	2 cups	0	0	0
Green Onion	2 tablespoons	3.24	0.6888	0.0564
bread crumb	0.25 cup	106.65	19.4346	1.431
cayenne pepper	1 pinch	0.3578	0.0637	0.0194
tarragon	2 tablespoons	10.62	1.8079	0.2606
salt black pepper	0	0	0	0
oyster	36	0	0	0
watercress	1 cup	3.74	0.4386	0.034