Yield
Makes 4 to 6 servings

How to Make It

Step 1

Melt 3 tablespoons butter in a skillet over medium-high heat; add parsley and next 4 ingredients. Sauté 2 to 3 minutes. Add watercress, and cook 2 to 3 minutes or until wilted. Cool.

Step 2

Pulse parsley mixture in food processor with the remaining 13 tablespoons butter, breadcrumbs, and liqueur until smooth, stopping to scrape down sides.

Step 3

Add salt, pepper, and hot sauce.

Step 4

Fill pie pans or a large baking sheet with 2 pounds rock salt. Dampen salt slightly, and arrange oysters on the beds of salt.

Step 5

Top each oyster with a spoonful of the parsley mixture.

Step 6

Bake at 450° about 12 to 15 minutes or until lightly browned and bubbly. Serve on a bed of rock salt, and garnish, if desired.

Step 7

Note: For testing purposes, we used Pernod for anise-flavored liqueur.

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