Oysters Rockefeller

Directions

1. 1
   Position rack in top third of oven and preheat to 450F.
2. 2
   Finely chop garlic in processor.
3. 3
   Add spinach, watercress and green onions to garlic.
4. 4
   Process, using on/off turns, until mixture is finely chopped.
5. 5
   Transfer mixture to medium bowl.
6. 6
   Combine butter, breadcrumbs, Pernod, fennel and hot sauce in processor.
7. 7
   Process until well blended.
8. 8
   Return spinach mixture to processor.
9. 9
   Process, using on/off turns, just until mixtures are blended.
10. 10
    Season with salt and pepper.
11. 11
    (Can be made 8 hours ahead.
12. 12
    Cover; chill.)
13. 13
    Sprinkle rock salt over large baking sheet to depth of 1/2 inch.
14. 14
    Arrange oysters in half shells atop rock salt.
15. 15
    Top each oyster with 1 tablespoon spinach mixture.
16. 16
    Sprinkle with cheese.
17. 17
    Bake until spinach mixture browns on top, about 8 minutes.