PERNOD BUTTER FOR SEAFOOD (David Chapman of David's Bistro)

1/2 pound unsalted butter

1/4 tsp oregano

1/2 tsp grainy mustard

1 tsp chopped garlic

1/4 tsp tarragon

generous dash of Pernod

Combine these ingredients until well blended.  Set aside.  This butter can be frozen and used as needed.