Oysters Rockefeller

• 24 oysters, on the half shell
• 1/2 lb butter
• 1/3 cup finely chopped parsley
• 1/4 cup finely chopped celery
• 1/4 cup finely chopped shallot
• 1/2 clove garlic, minced
• 2 cups chopped watercress
• 1/3 cup chopped fennel
• 1/3 cup fine soft bread crumbs
• 1/4 cup anisette or 1/4 cup Pernod
• salt & freshly ground black pepper

1. Preheat oven to 450u0b0F (230u0b0C).
2. Fill 4 tin pie plates with rock salt and arrange oysters on the half shell on each.
3. In a skillet heat the butter, add the parsley, celery, shallots and garlic and cook 3 minutes.
4. Add the watercress and fennel and cook until the watercress wilts, about 1 minute.
5. Pour the mixture into the container of a food processor and add the remaining ingredients.
6. Blend until the sauce is thoroughly pureed.
7. Place 1 Tbs of the sauce on each oyster and spread to the rim of the shell.
8. Bake the oysters just until the sauce bubbles, about 4 minutes.

oysters, butter, parsley, celery, shallot, clove garlic, watercress, chopped fennel, bread crumbs, anisette, salt

Taken from www.food.com/recipe/oysters-rockefeller-29812 (may not work)