Oyster Rockefeller

24 oysters on-the-half-shell
Rock salt
½ cup butter or margarine
4 medium shallots, chopped
¼ cup chopped fenel sprigs or ¼ to ½ tspn. dried leaf tarragon
¼ cup shopped parsley
2 cups watercress or tora spinach leaves
2 to 4 tblspns. pernod or other anise-flavored liqueur
Freshly ground pepper

Have fish retailer prepare oysters on-the-half-shell or, working over a bowl to catch liquor, open oysters. Reserve ay oyster liquor; strain through several layers of cheesecloth to remove bits of shell or debris. Preheat over to 450F (230C). Spread rock salf to a depth of ½ inch in a shallow backing pan large enough to hold oyster chells in a single layer. Place pan in over. In a large skillet, melt butter or margarine over medium heat. Add shallots, fennel or tarragon and parsley; sauté 4 to 5 minutes. Add watercress or spinach; cook until limp. Pour mixture into a blender or food processor fitted with a metal blade. Add liqueur and 1 tablespoon reserved oyster liquor. Process until smoothl season with salt and pepper for tate. Cool slightly. Spoon mixture over each oyster, spreading to cover. Remove baking pan from oven; nestle oyster shells in hot salt. Return backing pan to oven. Bake 4 to 5 minutes or until hot and bubbling. Serve immediately. Makes 4 to 6 appetizer servings.