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LOCATION: Recipes >> Shellfish >> Oysters Rockefeller 05

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Oysters Rockefeller
Yield: 6 servings

36 oysters
1 lb fresh spinach
1 c scallions, finely chopped
1/2 c celery, finely chopped
1/2 c parsley, finely chopped
1 clove garlic, finely minced
1 can anchovies, (2 ounce)
8 tb butter
1 tb flour
1/2 c heavy cream
hot sauce
1 tb To 2 tb Pernod (or other anise flavored liqeur)

Preheat oven to 450 degrees.

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. 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.

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 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.

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
Hot Sauce 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)

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