Scalloped Oysters and Fennel

Prep Time 30

Cook Time 20

Total Time 55

Servings 4 people

Preheat the oven to 425 degrees. Trim the root and leaves from the fennel bulb and reserve some of the feathery leaves for a garnish. Quarter the bulb and cut it across into thin slices; cut the root into julienne. Melt 2 tablespoons butter in a pan and sauté the fennel over medium-low heat for about 5 minutes, stirring. Drain the oysters, saving the liquor and adding the lemon juice to it. When the fennel has cooled somewhat, mix it with the oysters.
Butter a shallow, ovenproof dish (about 8 inches in diameter) and scatter a third of the bread crumbs in the bottom. Cover with half the oyster-fennel mixture, then scatter another third of bread crumbs over it. Layer the remaining oyster-fennel mixture, then spread the last crumbs on top. Spoon over the reserved oyster liquor, dot with remaining butter, add salt and pepper to taste, Bake for 25 minutes, until golden brown and bubbling.
Garnish with the reserved fennel leaves; serve immediately.

1 bulb fennel about 12 ounces

3 1/2 tablespoons butter

1 pint shucked oysters with their liquor

1 1/2 cups dry bread crumbs

2 tablespoons lemon juice

Salt and Pepper to taste