Yield: 6 Servings
Measure | Ingredient |
---|---|
6 tablespoons | Butter |
½ cup | Bread crumbs |
2 cups | Fresh chopped spinach or- |
2 packs | (10-oz) frozen spinach |
½ cup | Parsley |
½ cup | Diced celery |
2 tablespoons | Diced onion |
1 tablespoon | Pernod liqueur; or Anisette |
¼ teaspoon | Salt |
3 drops | Tabasco |
18 larges | Oysters |
Melt butter; add crumbs and saute 1 minute, stirring constantly.
Combine with other ingredients, except oysters, in blender until smooth. Arrange oysters in shells (or individual dishes). Top each with 1 tablespoon spinach mixture and broil 3-5 minutes or until lightly browned.
Source: HIGH COTTON COOKIN', Marvell Academy Mothers' Assn, Marvell, AR
From Glen Hosey's Recipe Collection Program, hosey@...