Classic Oysters Rockefeller

• 24 oysters
• 1/2 shell
• 4 flat leaf Italian parsley springs, minced
• 4 green onions minced
• celery leaves A handful of fresh, minced
• 6 tarragon leaves or more fresh, minced
• 6 chervil leaves or more fresh, minced
• 1/2 cup bread crumbs dried fresh French, unseasoned
• 12 tablespoons unsalted butter softened
• salt
• fresh ground black pepper
• Tabasco to taste
• 2 tablespoons pernod
• rock salt

1. Finely mince the parsley, green onions and the herbs.
2. In a mortar, mix the herbs with the breadcrumbs, softened butter, and any remaining oyster liquor until you have a textured paste. Season to taste with salt, pepper, Tabasco and Pernod.
3. Spread about a 1/4 inch of rock salt in an oven-safe dish and set the oysters on top, making sure they're level. The salt will help keep the oysters from sliding around.
4. Spoon an equal amount of the herb butter paste on top of each oyster.
5. Place on the middle rack under the broiler and broil until the edges of the oysters curl and the herb butter paste bubbles, about 5 minutes.
6. Serve immediately.

oysters, shell, flat leaf italian parsley springs, green onions, celery, tarragon, chervil, bread crumbs dried, butter, salt, fresh ground black pepper, pernod, salt

Taken from www.yummly.com/recipe/Classic-Oysters-Rockefeller-1651478 (may not work)