Long Island Oysters Rockefeller Recipe

For the sauce: (there will be extra)

1. Bring 3 small pots of water to a boil (you can use one pot, but make 3 consecutive fresh boiling pots).
2. Blanch the garlic in each pot for 2 minutes.
3. In a separate pot, heat the cream on medium high heat and reduce by half (until 1 cup remains).
4. Remove the parsley leaves from their stems and blanch the leaves in boiling water, then shock in ice water for 2 min.
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. Season with a touch of salt and refrigerate immediately.

For the panko:

1. Melt the butter in a pan on medium heat.
2. Add the panko and cook slowly, moving constantly until panko is toasted to golden brown.

To finish:

1. Shuck the oysters and leave them in the half shell.
2. Spoon 1 teaspoon of the sauce onto each oyster.
3. Place the oysters in the broiler for 2 minutes.
4. Remove the oysters, sprinkle 1 teaspoon of the panko on each and serve.