Classic Oysters Rockefeller

• Seafood

  • 24 Oysters on, Fresh

• Produce

  • 1 handful Celery, fresh leaves
  • 6 Chervil, fresh leaves
  • 4 Flat-leaf italian parsley, springs
  • 4 Green onions
  • 6 Tarragon, fresh leaves

• Condiments

  • 1 Tabasco

• Baking & Spices

  • 1 Rock salt
  • 1 Salt and fresh ground black pepper

• Bread & Baked Goods

  • 1/2 cup French bread crumbs, dried fresh unseasoned

• Dairy

  • 12 tbsp Butter, unsalted

• Beer, Wine & Liquor

  • 2 tbsp Pernod

Found on foodista.com

Ingredients

• 2 dozens Fresh oysters on the half shell
• 4 springs flat-leaf Italian parsley, minced
• 4 green onions, minced
• A handful of fresh celery leaves, minced
• 6 or more fresh tarragon leaves, minced
• 6 or more fresh chervil leaves, minced
• 1/2 cup dried fresh French bread crumbs, unseasoned
• 12 tablespoons unsalted butter, softened
• Salt and fresh ground black pepper, to taste
• Tabasco, to taste
• 2 tablespoons Pernod
• Rock salt

Directions

• Finely mince the parsley, green onions and the herbs.
• In a mortar, mix the herbs with the breadcrumbs, softened butter, and any remaining oyster liquor until you have a textured paste. Season to taste with salt, pepper, Tabasco and Pernod.
• Spread about a 1/4 inch of rock salt in an oven-safe dish and set the oysters on top, making sure theyre level. The salt will help keep the oysters from sliding around.
• Spoon an equal amount of the herb butter paste on top of each oyster.
• Place on the middle rack under the broiler and broil until the edges of the oysters curl and the herb butter paste bubbles, about 5 minutes.
• Serve immediately.