Oysters on the Half Shell

Assemble these supplies:

• 12 oysters
• 2 tablespoons anise-flavored liqueur, such as Pernod
• 1 lemon for garnish
• Watercress for garnish

Steps in preparation:

1. Shuck oysters, reserving liquor and bottom shells.
2. Arrange 3 oysters on each of 4 salad plates, top with a spoonful of reserved liquor, and brush lightly with anise liqueur. Garnish each serving with 2 lemon slices and watercress, cover, and refrigerate until ready to serve.