36 Oysters
1 lb Fresh spinach
1 c Scallions; finely chopped
1/2 c Celery; finely chopped
1/2 c Parsley; finely chopped
1 cl Garlic; finely minced
1 cn Anchovies (2 oz)
8 tb Butter
1 tb Flour
1/2 c Heavy cream
Tabasco
1 tb Pernod; up to 2 tb, (or other
-anise flavored liqeur)
Preheat oven to 450 degrees F.
Open the oysters, leaving them on the half shell and reserving the
oyster liquor.
Pick over spinach and remove any tough stems and blemished leaves.
Rinse 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.
Put the scallions, celery, and parsley into the container of an
electric blender and blend. There should be about 1 cup finely
blended.
Chop the anchovies and garlic together finely.
Heat 4 tb butter in a skillet and add the scallion and celery
mixture. Stir about 1 minute and add the anchovy mixture. Cook,
stirring, about 1 minute, and add the spinach. Stir to blend.
Heat remaining 4 tb 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 Tabasco
to taste. Do not add salt. Add the spinach mixture and Pernod. Let
cool.
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)
