Melissa Clark's Oysters Rockefeller

• 8 tablespoons (1 stick) unsalted butter
• 1/2 cup dried bread crumbs
• 2 cups fresh watercress or spinach, finely chopped
• 1 cup finely chopped parsley leaves
• 1/2 cup finely chopped celery and celery leaves
• 1/4 cup finely chopped scallions
• 2 garlic cloves, minced
• 2 tablespoons Pernod, or other anise liqueur
• 2 tablespoons drained capers, finely chopped
• Pinch kosher salt
• Coarse or rock salt, for the pan
• 24 oysters, shucked

1. In a large skillet over medium heat, melt the butter.
2. Add the bread crumbs and saute until they are just a tiny bit golden, about 1 minute or so.
3. Stir in the watercress, parsley, celery and celery leaves, scallions, and garlic.
4. Cook until fragrant, 1 minute.
5. Stir in the Pernod and let it cook off for another minute.
6. Remove from the heat and stir in the capers and a pinch of salt (not too much, those oysters are salty too).
7. Preheat the broiler.
8. Fill a baking pan (or two) with a 1/2-inch layer of coarse or rock salt.
9. Lay the oysters on top of the salt.
10. Spoon a little of the sauce mixture on top of the oysters.
11. Broil until just golden, about 2 minutes.
12. Serve hot.

butter, bread crumbs, fresh watercress, parsley leaves, celery, scallions, garlic, pernod, capers, kosher salt, rock salt, oysters

Taken from cooking.nytimes.com/recipes/1015613 (may not work)