Ingredients
- 18 oysters
- 3 tabasco
- 6 tb butter
- 2 c spinach (fresh chopped)
- 1/2 c bread crumbs
- 1/2 c celery (diced)
- 10 oz spinach (frozen)
- 2 tb onion (diced)
- 1 tb pernod liqueur
- 1/2 c parsley
- 1/4 ts salt
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.
