Tomales Bay Oysters Rockefellar

Ingredients

• ½ cup Gruyère
• ½ cup heavy cream
• 1 large shallot
• 1 clove garlic
• 1 large bunch watercress
• Kosher salt and freshly ground black pepper
• ¼ cup flat-leaf parsley
• + 3 more ingredients
• • 24 large oysters, freshly shucked, on the half shell, with juices
  • 1 small leek
  • ¼ cup unsalted butter

Pulse leek, shallot, and garlic in a food processor until finely chopped. Transfer to a small bowl; set aside. Pulse watercress in processor until finely chopped but not a paste. Transfer to a medium bowl; set aside. Melt butter in a large heavy pot over medium-low heat. Add leek mixture; season ...

View full recipe at Epicurious