Ingredients
2 cups rock salt, or foil
1 cup chopped watercress
½ cup butter, room temperature
¼ cup bread crumbs
2 tbsp minced spring onion
2 tbsp chopped celery
2 tbsp chopped fresh tarragon
2 tbsp chopped fresh parsley
2 tbsp Pernod or Ouzo
1 tsp SIDS CRAZY LEMON
1 pinch cayenne pepper, to taste
SIDS SALT & PEPPER to taste
36 Pacific oysters in the ½ shell
Directions
Preheat an oven to 260°C. Pour rock salt into a large, shallow casserole dish.
Combine watercress, butter, bread crumbs, spring onions, celery, SIDS CRAZY LEMON, tarragon, parsley, Pernod, SIDS SALT & PEPPER and cayenne pepper in a food processor then blend until smooth.
Place 8-12 shucked oysters on top of the rock salt. Spoon 1-2 teaspoons of watercress mixture a top each oyster.
Bake in the oven until oysters are firm and butter has melted, about 5 minutes. Repeat with remaining oysters.
