1 Tbsp Chopped Shallots
1 Oz Chopped Celery
1 Oz Chopped Fennel
1 Tbsp Chopped Parsley
6 Oz Melted Butter
2 C Watercress Leaves
1/3 C Dried Bread Crumbs
2 oz Pernod
1/4 tsp Salt
1/8 Tsp Cayenne Pepper
1. Sauté Shallots, Celery, Fennel, and Parsley in Butter.
2. Add Leaves, Pernod and Bread Crumbs. Season to taste.
3. Place 1 Tbsp of mixture over oyster and bake at 450° for 5 minutes.
