Herbed Oyster Rockefeller
|Oysters||24 (On The Half Shell)|
|Rock salt||To Taste|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Shallots||4 Medium, chopped|
|Chopped fennel leaves/1/2 teaspoon dried leaf tarragon||1⁄4 Cup (4 tbs) (Sprigs)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Watercress leaves/Torn spinach leaves||2 Cup (32 tbs)|
|Pernod/Other anise flavored liqueur||4 Tablespoon|
|Ground pepper||To Taste|
Have fish retailer prepare oysters on-the-half-shell or, working over a bowl to catch liquor, open oysters.
Reserve any oyster liquor; strain through several layers of cheesecloth to remove bits of shell or debris.
Preheat oven to 450F (230C).
Spread rock salt to a depth of 1/2 inch in a shallow baking pan large enough to hold oyster shells in a single layer.
Place pan in oven.
In a large skillet, melt butter or margarine over medium heat.
Add shallots, fennel or tarragon and parsley; saute 4 to 5 minutes.
Add watercress or spinach; cook until limp.
Pour mixture into a blender or food processor fitted with a metal blade.
Add liqueur and 1 tablespoon reserved oyster liquor.
Process until smooth; season with salt and pepper to taste.
Spoon mixture over each oyster, spreading to cover.
Remove baking pan from oven; nestle oyster shells in hot salt.
Return baking pan to oven.
Bake 4 to 5 minutes or until hot and bubbling.