Name: Oysters Rockefeller
Yield: 8 first-course
Ingredients: 1 garlic clove; 2 cups loosely packed fresh spinach; 1 bunch watercress, stems trimmed; 1/2 cup chopped green onions; 3/4 cup (11/2 sticks) unsalted butter, room temperature; 1/2 cup dry breadcrumbs; 2 tablespoons Pernod or other anise-flavored liqueur; 1 teaspoon fennel seeds, ground; 1 teaspoon hot pepper sauce; 1 pound (about) rock salt; 24 fresh oysters, shucked, shells reserved; 1/4 cup freshly grated Parmesan cheese

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