Tomales Bay Oysters Rockefellar

Ingredients

• 0.3 cup flat-leaf parsley finely chopped
• 1  garlic clove coarsely chopped
• 0.5 cup gruyere cheese finely grated
• 0.5 cup heavy cream 
• 24 servings kosher salt and pepper black freshly ground
• 1 small leek white coarsely chopped ( and pale-green parts only)
• 24 large dozens oysters with juices
• 1 large shallots coarsely chopped
• 0.3 cup butter unsalted ()
• 4 cups watercress packed coarsely chopped

Equipment

• bowl
• baking sheet
• pot
• broiler

Directions

1. Pulse leek, shallot, and garlic in a foodprocessor until finely chopped.
2. Transfer toa small bowl; set aside. Pulse watercressin processor until finely chopped but not apaste.
3. Transfer to a medium bowl; set aside.
4. Melt butter in a large heavy pot overmedium-low heat.
5. Add leek mixture; seasonwith salt and pepper and cook, stirringoften, until translucent, 7-8 minutes.Increase heat to medium.
6. Add watercress;cook, stirring often, until watercress iswilted and tender, 8-10 minutes. Stir incheese, cream, and parsley. Season to tastewith salt and pepper.
7. Transfer to a mediumbowl; chill until cold. DO AHEAD: Can bemade 1 day ahead. Cover; keep chilled.
8. Preheat broiler. Arrange oysters on halfshells on a rimmed baking sheet. Dividingequally, spoon watercress mixture overoysters, spreading to cover completely.
9. Broil until cheese is melted, top ofwatercress mixture begins to brown inspots, and oysters are just cooked through,3-4 minutes.
10. Serve immediately.