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OYSTERS ROCKEFELLER

 

INGREDIENTS

4 Dozen Raw Oysters 4 Large Cloves of Garlic (minced)

3 Packages chopped frozen spinach 2 Ounces of Pernod or Absinthe

3 Bunches of Green Onions (chopped) 2 Heaping tsp. Anise seed

2 Bunches Flat Parsley (chopped) 3 Tbs. Dark Worchestershire Sauce

4 Ribs Celery (fine dice) 3 Tbs. White Worchestershire Sauce

2 Ounce can Anchovies (mashed to paste) 1 1-2 Cups of bread crumbs

1/2 Pound of butter 1/2 Cup Parmesan Cheese (grated)

Salt, Red & Black Pepper to taste

Directions:

Thaw out spinach and squeeze out excess water with hands. Melt butter and saute celery

for 5 minutes, add green onions and saute for an additional 2 minutes, and then add

parsley and garlic and cook 2 more minutes. After these greens are wilted, stir in drained

spinach. (no need to cook spinach any further) Remove pot from stove and add

anchovies, Pernod, anise seeds, dark and white Worcestershire sauce, seasonings,

parmesan cheese and bread crumbs. Blend thoroughly and place a heaping tablespoon on

top of the oyster. Mixture should be stiff because oyster will shed some water. Bake 15 -20

minutes in a 350 oven.











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