Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

36 Oysters 1 tb Flour
1 lb Spinach, fresh 1/2 c Heavy cream
1 c Scallions, finely chopped Tobasco
1/2 c Celery, finely chopped 1 tb To 2 tb Pernod (or other
1/2 c Parsley, finely chopped -anise flavored liqeur)
1 Clove garlic, finely minced 1. Preheat oven to dg450.
1 cn Anchovies, (2 ounce) 2 Open the oysters, leaving
8 tb Butter -them on the half shell and

Oysters Rockefeller

serves 6 (or more)

reserving the oyster liquor.

3. Pick over spinach and remove any tough stems and blemished
leaves. Rince well and put in a saucepan. Cover and cook,
stirring, until spinach is wilted. Cook briefly and drain well.
Squeeze to remove excess moisture. Blend or put through a food mill.
There should be about 2 cups.

4. Put the scallions, celery, and parsley into the container of an
electric blender and blend. There should be about 1 cup finely
blended.

5. Chop the anchovies and garlic together finely.

6. Heat 4 tablespoons of butter in a skillet and add the
scallion and celery mixture. Stir about 1 minute and add the
anchovie mixture. Cook, stirring, about 1 minute, and add the
spinach. Stir to blend.

7. Heat remaining 4 tablespoons of butter in a saucepan and add
the flour. Blend, stirring with a wire whisk, and add oyster
liquor, stirring vigorously with the whisk. Stir in the cream. Season
with Tobasco to taste. DO NOT ADD SALT. Add the spinach mixture and
Pernod. Let cool.

8. Spoon equal portions of the mixture on top of the oysters and
smooth over the tops. Sprinkle with Parmesan cheese. Bake about 25
minutes or until piping hot.

Note: The same spinach topping is equally as good, (some think
better), with clams on the half-shell. (Clams Rockefeller)

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