Open up the oysters, rid them of their water by pressing gently with your thumb. In a mixing bowl, combine the butter, the herbs, the finely chopped shallots, the crushed hazelnuts, the crushed garlic and the aniseed liqueur. Coat each oyster with a little of this mixture, sprinkle with a pinch of bread crumbs and place in an ovenproof dish. Bake in a hot oven (410F). As soon as the butter has melted, take out of the oven and serve immediately.
