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OYSTERS ROCKEFELLER
Serves 6
1 tablespoon chopped
shallots
1 ounce chopped celery
1 ounce chopped fennel
1 tablespoon
chopped parsley
6 ounces melted butter
2 cups watercress leaves
1/3
cup dry breadcrumbs
2 ounces pernod*
1/4 teaspoon salt
1/8 teaspoon
cayenne pepper
2 dozen on shell oysters
1 pound rock salt
Sauté
the shallots, celery, fennel, and parsley in half the butter. Add the
watercress to wilt. Combine the mixture with the remaining butter , bread
crumbs and pernod, and blend in a food processor. Season to taste with salt and
cayenne pepper.
Loosen the oysters in their half shells. Spoon a teaspoon
of the mixture on top of each oyster. Place the oysters on a bed of rock salt.
Bake at 450 degrees for 4 to 5 minutes. Serve hot.
*Pernod is an aniseed
flavored spirit, available where liquor is sold
