Oysters Rockefeller -

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

1 tb To 2 tb Pernod

1. Preheat oven to dg

2 Open the oysters, leaving

6 (or more) reserving the oyster liquor.

3. Pick over spinach and remove any tough stems and blemished leaves.

2 cups. 4. Put the scallions, celery, and parsley into the container of an electric

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

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) **