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Oysters Rockefeller

2 dozen oysters on the half shell, drained
4 pans rock salt

1 cup (2 sticks) butter, softened
3/4 cup finely chopped cooked spinach
6 Tbsp. very finely chopped watercress leaves
1/4 cup finely chopped fresh scallion tops
2 Tbsp. finely chopped celery
3/4 tsp. salt
1/2 tsp. white pepper
1/2 tsp. dried marjoram
1/2 tsp. dried basil
1/2 tsp. cayenne
1/2 tsp. ground anise seed
1/4 cup Pernod (or Hernsaint)

Combine all ingredients (for sauce) in a stainless steel or porcelain
bowl and cream with a wooden spoon. Complete mixing with a whisk
or blender at medium speed. Shape sauce into oval patties about
2.5 x 2 inches and 0.5 inches thick by scooping about two Tbsp. of
sauce from bowl and pressing it into your palm. Set on a platter
and refrigerate while you prepare the oysters for baking.

Preheat the oven to 500F. Wash the oyster shells thoroughly and
dry. Place a drained oyster on each shell and set them 6 to a pan
on the rock salt. Cover each oyster with a patty of sauce and bake
14-16 minutes, until the sauce bubbles and is lightly browned on
top. Allow to cool 3-6 minutes before serving.


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