How to Make Oysters Rockefeller

Ingredients

• 0.3 cup bread crumbs 
• 0.5 cup butter room temperature
• 1 pinch cayenne pepper to taste
• 2 tablespoons celery chopped
• 2 tablespoons anise-flavored liqueur pernod® such as
• 2 tablespoons parsley fresh chopped
• 2 tablespoons tarragon fresh chopped
• 2 tablespoons green onion minced white and pale green parts only
• 36  oysters on the half shell 
• 2 cups rock salt as needed
• 36 servings salt and pepper black freshly ground to taste
• 1 cup watercress chopped

Equipment

• food processor
• oven
• casserole dish

Directions

1. Preheat an oven to 500 degrees F (260 degrees C).
2. Pour rock salt into a large, shallow casserole dish.
3. Combine watercress, butter, bread crumbs, green onions, celery, tarragon, Italian parsley, anise-flavored liqueur, salt, black pepper, and cayenne pepper in a food processor; blend until smooth.
4. Place 8 to 12 shucked oysters on top of the rock salt. Spoon 1 to 2 teaspoons of watercress mixture a top each oyster.
5. Bake in the preheated oven until oysters are firm and butter has melted, about 5 minutes. Repeat with remaining oysters.