---------- 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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