Ingredients
- 18 oysters
- 3 tabasco
- 85 gr butter
- 60 gr spinach (fresh chopped)
- 55 gr bread crumbs
- 50 gr celery (diced)
- 38 gr spinach (frozen)
- 16 gr onion (diced)
- 16 ml pernod liqueur
- 14 gr parsley
- 1 gr 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.
