1/4 c. chopped fresh parsley
3 scallions, minced
1 clove garlic, minced
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. anchovy paste
1/2 tsp. capers
1 tbsp. prepared horseradish
2 tsp. vegetable oil
2 tsp. vinegar
1 tbsp. heavy cream

Mix and mash together the parsley, scallions, garlic, salt and pepper until they form a coarse pasta. Add the remaining ingredients and stir to blend thoroughly. Serve as a sauce for fresh oysters or as a dip for boiled shrimp.