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 (or other
-anise flavored liqeur)
1. Preheat oven to dg450.
2 Open the oysters, leaving
-them on the half shell and
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)