Oysters Rockefeller

• 1/3 cup chopped fennel
• 1/3 cup chopped parsley
• 1/4 cup chopped celery
• 1/4 cup chopped shallots, or green onions if shallots are not available (as a matter of fact, in New Orleans they call green onions “shallots”)
• 1 teaspoon chopped chervil
• Salt and freshly ground pepper to taste
• Pinch of cayenne
• 1/2 pound (2 sticks) butter
• 2 cups watercress
• 1/3 cup Pernod
• 1/3 cup bread crumbs
• Rock salt
• 2 dozen oysters on the half shell

Sauté the fennel, parsley, celery, shallots, chervil, and seasonings in 3 tablespoons of butter for 3 minutes. Add the watercress and let it wilt. Scrape into a blender, add the Pernod, and blend for 1 minute. Combine with the crumbs and remaining butter. Season well with salt and pepper.

Arrange the oysters on a bed of rock salt in a metal roasting pan. Dampen the salt lightly with water. Spoon about 1 good teaspoon of the mixture onto each oyster. Bake at 450°F for about 4 minutes, or just long enough for the oysters and sauce to heat through.