Oysters Rockefeller - cooking recipe

Ingredients

4 Tbsp. chopped green onions
4 Tbsp. celery, finely chopped
2 Tbsp. chopped fennel (optional)
3 Tbsp. parsley, chopped
1/4 lb. butter
1 c. spinach
1 c. watercress
1 c. plain bread crumbs
3 Tbsp. pernod or anisette liqueur
1/4 tsp. salt
1/8 tsp. white pepper
dash of cayenne pepper (do not exceed 1/8 tsp.)
2 doz. oysters on the half shell

Preparation

Preheat oven to 450\u00b0.
Saute onion, celery and herbs (parsley and fennel) in 3 tablespoons of butter for 3 minutes.
Add the watercress and spinach.
Cook until these green vegetables wilt. Set aside.
In a small bowl, combine the remaining butter to the bread crumbs, liqueur and seasonings (salt, pepper and red pepper).
Set aside.