Oysters Rockefeller

---------- Recipe via Meal-Master (tm) v8.02

Title: OYSTERS ROCKEFELLER
Categories: Appetizers
Yield: 6 servings

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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