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24
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oysters on the half shell |
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1/2 pound
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butter |
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1/3 cup
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finely chopped parsley |
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1/4 cup
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finely chopped celery |
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1/4 cup
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finely chopped shallots |
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1/2 small
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garlic clove, minced |
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2 cups
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chopped watercress |
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1/3 cup
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chopped fennel |
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1/3 cup
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fine soft bread crumbs |
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1/4 cup
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anisette or Pernod |
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Salt to taste |
Preheat oven to 450°F (230°C). Fill 4 tin pie plates with rock salt (optional) and arrange 6 oysters on the half shell on each. In a skillet heat the butter, add the parsley, celery, shallots and garlic and cook 3 minutes. Add the watercress and fennel and cook until the watercress wilts, about 1 minute. Pour the mixture into the container of a food processor and add the remaining ingredients. Blend until the sauce is thoroughly pureed. Place 1 tablespoon of the sauce on each oyster and spread to the rim of the shell. Bake the oysters just until the sauce bubbles, about 4 minutes.