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Oysters Rockefeller

Using Kosher or rock salt to make a bed to hold the oysters during cooking keeps the shells from tipping, spilling savoury juices and also keeps the oysters hot as they go to the table. For presentation, use an oven-to-table baking pan which will held 1/2 inch of salt. 20 Malpeque oysters, on-half-shell, reserve liquid Kosher or rock salt, spread 1/2 inch deep in baking dish which will hold oysters 125 ml (1/2 cup) butter 50 ml (1/4 cup) chopped fresh parsley 1/2 lb fresh watercress or spinach, chopped 6 medium shallots, chopped 30 ml (2 tbsp) finely chopped celery 15 ml (2 tbsp) finely chopped green pepper 1 ml (1/4 tsp) aniseed 7 ml (1 1/2 tsp) fresh thyme, chopped or 2 ml (1/2 tsp) dried 15 ml (1 tbsp) anchovy paste 45 ml (3 tbsp) dry bread crumbs 125 ml (1/2 cup) heavy cream sea salt and freshly ground pepper to taste hot pepper sauce to taste, optional Preheat oven to 200 degrees C (400 degrees F), then place baking pans, with layer of salt, in oven to heat. In a skillet, melt butter, saute parsley, watercress or spinach, shallots, celery and green pepper. Cook 5-6 minutes over medium heat until watercress or spinach is wilted. Stir in remaining ingredients, except the oysters, adding a litte extra cream or bread crumbs as needed to achieve the consistency of a thick sauce. Spoon the watercress or spinach mixture over each oyster meat, dividing evenly. Place oysters in baking pan, return to oven and bake 4-6 minutes or until hot and bubbling. Makes 10 appetizers or 4 main course.