• Cooking Time: 10 minutes
• Servings: 6 servings
• Preparation Time: 40 minutes
• 8 oz. Unsalted butter
• 1 oz. Fresh parsley, chopped
• 2 oz. Celery, chopped
• 2 oz. Fennel bulb, chopped
• 2 oz. Shallot, chopped
• 1 tsp. Garlic, chopped
• 4 oz. Watercress, chopped
• 2 fl.oz. Pernod
• 2 1/2 oz. Fresh bread crumbs
• 36 oysters, on half shell
• Salt and pepper to taste.

1. Heat the butter in a sauté pan. Add the parsley, celery, fennel, shallots and garlic and cook for 5 minutes.
2. Add the watercress and cook for 1 minute.
3. Add the Pernod and breadcrumbs; season with salt and pepper.
4. Transfer mixture to food processor and purée.
5. Top each oyster with approximately 2 teaspoons of the vegetable mixture and coat the entire surface.
6. Bake the oysters at 450 for about 7 minutes.

This recipe was delicious and would definitely make it again.