Oysters Rockefeller

• 4 Tbsp. chopped green onions
• 4 Tbsp. celery, finely chopped
• 2 Tbsp. chopped fennel (optional)
• 3 Tbsp. parsley, chopped
• 1/4 lb. butter
• 1 c. spinach
• 1 c. watercress
• 1 c. plain bread crumbs
• 3 Tbsp. pernod or anisette liqueur
• 1/4 tsp. salt
• 1/8 tsp. white pepper
• dash of cayenne pepper (do not exceed 1/8 tsp.)
• 2 doz. oysters on the half shell

1. Preheat oven to 450u0b0.
2. Saute onion, celery and herbs (parsley and fennel) in 3 tablespoons of butter for 3 minutes.
3. Add the watercress and spinach.
4. Cook until these green vegetables wilt. Set aside.
5. In a small bowl, combine the remaining butter to the bread crumbs, liqueur and seasonings (salt, pepper and red pepper).
6. Set aside.

green onions, celery, fennel, parsley, butter, spinach, watercress, bread crumbs, pernod, salt, white pepper, cayenne pepper, oysters

Taken from www.cookbooks.com/Recipe-Details.aspx?id=271135 (may not work)