*  Exported from  MasterCook  *
 
                            Oysters Rockefeller
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Seafood                          Appetizers
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   36                    Oysters
    2      pounds        Fresh spinach*
    1      cup           Finely chopped scallions
      1/2  cup           Finely chopped celery
      1/2  cup           Finely chopped parsley
    1                    Garlic clove -- finely minced
    2      ounces        Can anchovies -- drained
    8      tablespoons   Butter
    2      tablespoons   Flour
      1/2  cup           Heavy cream
    1      dash          Tabasco sauce to taste
    2      tablespoons   Pernod or Ricard**
      1/3  cup           Grated Parmesan cheese
 
 *2 (10 oz.) packages of fresh spinach can be substituted. **Other anise-flavored
liqueur can be substituted. Preheat the oven to 450 degrees. Open the oysters,
leaving them on the half shell and reserving the oyster liquid. Pick over the
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 grinder. There
should be about 2 cups.
 Put the scallions, celery and parsley into the container of a food processor or
an electric blender and blend. There should be about a cup finely blended.
 Chop the garlic and anchovies together finely.
 Heat 4 Tbsp. butter in a skillet and add the scallion and celery mixture.  Stir
about 1 minute and add the anchovy mixture. Cook, stirring, for about 1 minute
and add the spinach. Stir to blend.
 Heat the remaining 4 Tbsp. butter in a saucepan and add the flour. Blend,
stirring with a wire whisk, and add the oyster liquid, stirring vigorously with
the whisk. Stir in the cream. Season with Tabasco. Do not add salt.  Add the
spinach mixture and Pernod. Let cool.
 Spoon equal amounts of the mixture on top of the oysters and smooth over the
tops.  Sprinkle with Parmesan cheese. Bake for about 25 minutes, or until piping
hot. NOTE: The same spinach topping is equally good (some think it is better)
with clams on the half shell
 
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