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1
Preheat oven to 500 degrees.
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2
Cut off tops of watercress.
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3
Discard stems.
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4
There should be about 3 cups of watercress leaves loosely packed.
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5
Bring large quantity of water to boil.
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6
Add tops of watercress and let cook about one minute.
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7
Drain immediately and run under cold running water.
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8
Press to extract as much liquid as possible.
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9
Place in clean towel and press further.
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10
Place watercress on flat surface and chop finely.
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11
There should be about one cup loosely packed.
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12
Watercress may be used as is or blended finely in food processor.
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13
Put watercress in small saucepan and add half of the heavy cream.
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14
Heat gently and set aside.
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15
In saucepan combine 2 tablespoons of butter, shallots and vinegar.
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16
Bring to boil and cook down over high heat until almost all liquid evaporates.
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17
Do not allow to evaporate totally.
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18
Add remaining cream and bring to boil over high heat.
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19
Start stirring rapidly with wire whisk.
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20
Immediately add remaining butter, tablespoon at a time, stirring vigorously with whisk.
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21
Add salt and pepper and remove from heat.
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22
Place oysters on baking dish and place in oven.
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23
Bake 5 minutes.
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24
This is done to heat them gently and allow them to be opened easily.
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25
Remove oysters from oven and, using small knife, preferably oyster knife, to help loosen top shells, open shells of each oyster and discard top shells.
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26
It will facilitate things if oysters are opened by 2 people.
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27
Reserve bottom shells with oysters.
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28
Cut away and reserve each oyster.
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29
Spoon an equal amount of the watercress mixture over each of reserved shells.
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30
Top each serving of watercress with one oyster.
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31
Arrange 3 sprigs of watercress on each of 4 dishes.
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32
Arrange 4 oysters on the half shell on each bed of watercress.
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33
Spoon hot butter sauce over oysters and serve immediately.
