Oysters Rockafeller

This is Southern Living's version of this favorite seafood dish

• Ready In: 1 hr 8 mins
• Serves: 6
• Yields: 2 pieplates

Ingredients

• 1  cup unsalted butter
• 1⁄2 cup  chopped flat leaf parsley
• 1⁄4 cup green onion
• 1⁄4  chopped fennel bulb
• 1  teaspoon chervil or 1  teaspoon tarragon
• 2  celery leaves, chopped
• 2  cups watercress
• 1⁄3 cup  breadcrumbs
• 2  tablespoons  anise  liqueur
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄8 teaspoon  hot sauce
• 0.5 (4 lb) box rock salt
• 2  dozen  fresh  oysters, on the half shell

Directions

1. belt butter in a skillet and add parsely and next 4 ingriedients.
2. saute 2- 3 minutes.
3. add watercress and cook 2 more minutes. cool.
4. pulse parsely mixture in a food processor with remaining 13 tablespoons butter, breadcrumbs and liqueuer and process untilsmooth.
5. mix salt, pepper and hot sauce.
6. fill pieplates with 2 pounds of rock salt.
7. dampen slightly and arrange oysters on plates.
8. top each oyster with parsely mixtureb.
9. bake at 450 for 12-15 minutes.
10. squirt fresh lemon juice over oysters and enjoy.