Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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