Oysters Rockafeller

• 1 cup unsalted butter
• 12 cup chopped flat leaf parsley
• 14 cup green onion
• 14 chopped fennel bulb
• 1 teaspoon chervil or 1 teaspoon tarragon
• 2 celery leaves, chopped
• 2 cups watercress
• 13 cup breadcrumbs
• 2 tablespoons anise liqueur
• 14 teaspoon salt
• 14 teaspoon pepper
• 18 teaspoon hot sauce
• 0.5 (4 lb) box rock salt
• 2 dozen fresh oysters, on the half shell

1. belt butter in a skillet and add parsely and next 4 ingriedients.
2. saute 2- 3 minutes.
3. add watercress and cook 2 more minutes.
4. cool.
5. pulse parsely mixture in a food processor with remaining 13 tablespoons butter, breadcrumbs and liqueuer and process untilsmooth.
6. mix salt, pepper and hot sauce.
7. fill pieplates with 2 pounds of rock salt.
8. dampen slightly and arrange oysters on plates.
9. top each oyster with parsely mixtureb.
10. bake at 450 for 12-15 minutes.
11. squirt fresh lemon juice over oysters and enjoy.

unsalted butter, flat leaf parsley, green onion, fennel bulb, chervil, celery, watercress, breadcrumbs, anise liqueur, salt, pepper, hot sauce, rock salt, fresh oysters

Taken from www.food.com/recipe/oysters-rockafeller-421267 (may not work)