Roasted Oysters With Lemon-Anise Stuffing

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1 (1 1/2-ounce) slice white bread

2 teaspoons butter

1 1/2 cups finely chopped fennel

1 garlic clove, minced

1/4 cup fat-free, less-sodium chicken broth

1/4 teaspoon kosher salt

2 tablespoons anise liqueur (such as ouzo)

1/3 cup (1 1/2 ounces) shredded fresh Parmigiano-Reggiano cheese

1 tablespoon chopped fennel fronds

1/2 teaspoon grated lemon rind

2 teaspoons fresh lemon juice

Dash of ground red pepper

12 shucked oysters

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