Ingredients
- 36 oysters
- 2 open the oysters
- 1 clove garlic
- 1 blended (finely)
- 1/2 shell
- 1 c scallions
- 1/2 c cream (heavy)
- 8 tb butter
- 1 lb spinach
- 4 tablespoons butter in a skillet
- 1/2 c celery
- 4 tablespoons butter in a saucepan
- 1/2 c parsley
- 2 tb pernod
- 1 tb flour
- some tobasco to
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)
