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Fried oysters
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Serves 6

1 tablespoon chopped shallots
1 ounce chopped celery
1 ounce chopped fennel
1 tablespoon chopped parsley
6 ounces melted butter
2 cups watercress leaves
1/3 cup dry breadcrumbs
2 ounces pernod*
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
2 dozen on shell oysters
1 pound rock salt

Sauté the shallots, celery, fennel, and parsley in half the butter. Add the watercress to wilt. Combine the mixture with the remaining butter , bread crumbs and pernod, and blend in a food processor. Season to taste with salt and cayenne pepper.
Loosen the oysters in their half shells. Spoon a teaspoon of the mixture on top of each oyster. Place the oysters on a bed of rock salt. Bake at 450 degrees for 4 to 5 minutes. Serve hot.
*Pernod is an aniseed flavored spirit, available where liquor is sold

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