Oysters Rockefeller

Posted in response to a request. Found in the New York Times years ago. Note: Because of its rich ingredients, creator Jules Alciatore of Antoine's Restaurant in New Orleans chose John D. Rockefeller, one of the wealthiest men in the nation, as its namesake

• Ready In: 30 mins
• Serves: 4

Ingredients

• 24  oysters, on the half shell
• 1⁄2 lb butter
• 1⁄3 cup  finely chopped parsley
• 1⁄4 cup  finely chopped celery
• 1⁄4 cup  finely chopped shallot
• 1⁄2 clove garlic, minced
• 2  cups  chopped watercress
• 1⁄3 cup  chopped fennel
• 1⁄3 cup  fine soft bread crumbs
• 1⁄4 cup anisette or 1⁄4 cup Pernod
•  salt & freshly ground black pepper

Directions

1. Preheat oven to 450°F (230°C).
2. Fill 4 tin pie plates with rock salt and arrange oysters on the half shell on each.
3. In a skillet heat the butter, add the parsley, celery, shallots and garlic and cook 3 minutes.
4. Add the watercress and fennel and cook until the watercress wilts, about 1 minute.
5. Pour the mixture into the container of a food processor and add the remaining ingredients.
6. Blend until the sauce is thoroughly pureed.
7. Place 1 Tbs of the sauce on each oyster and spread to the rim of the shell.
8. Bake the oysters just until the sauce bubbles, about 4 minutes.