Long Island Oysters Rockefeller

1. 1

   Bring 3 small pots of water to a boil (you can use one pot, but make 3 consecutive fresh boiling pots).

2. 2

   Blanch the garlic in each pot for 2 minutes.

3. 3

   In a separate pot, heat the cream on medium high heat and reduce by half (until 1 cup remains).

4. 4

   Remove the parsley leaves from their stems and blanch the leaves in boiling water, then shock in ice water for 2 min.

5. 5

   Wring out any excess water in the parsley and blend the parsley with the cream and garlic until smooth and a nice dark green.

6. 6

   Season with a touch of salt and refrigerate immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.