Oysters rockefeller casserole
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Butter or margarine |
| 1 | teaspoon | Thyme |
| 2 | Bunches green onions; chopped fine | |
| 1½ | cup | French bread crumbs |
| 4 | Dozen oysters; drained | |
| ¾ | cup | Parsley; chopped |
| 1 | cup | Water |
| 3 | tablespoons | Anise seed |
| 3 | pounds | Frozen spinach |
| 1 | dash | Cayenne pepper |
| Salt & pepper to taste | ||
Directions
Melt butter; add thyme and green onions. Saut‚ for a minute or two. Add bread crumbs; saut‚ until the crumbs are toasted. Add drained oysters; simmer on low fire until oysters curl. Add parsley; set aside. In a small pot put anise seed in water; boil slowly for 10 minutes. Strain; add liquid to the oyster mixture. Cook frozen spinach according to package directions; drain well. Add to the oyster mixture; mix well. Add cayenne, salt and pepper. Bake 20 to 25 minutes in a 425 degree oven. Serves 10.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .