• 24 freshly opened oysters
• 4 tablespoons finely chopped shallots
• ½ pound

Sauté shallots in 4 tablespoons butter until transparent; add breadcrumbs and stir over a low heat until lightly browned.

Put watercress leaves, separated from their stems, through the fine blade of a food chopper with celery and parsley. Combine shallot and breadcrumbs mixture and minced gr