Oysters Rockefeller
Ingredients 
1/3 cup finely chopped fennel or celery
2 tablespoons snipped fresh parsley
1/4 cup finely chopped onion
1 clove garlic, minced
3 tablespoons margarine or butter
2 cups chopped fresh spinach
1 tablespoon anisette, Pernod, or water
Several drops bottled hot pepper sauce
1/2 cup seasoned or plain fine dry bread crumbs
Dash pepper
24 oysters in shells
4 teaspoons margarine or butter, melted
Rock salt or crumbled foil
Directions
1. Throughly wash oysters. Using an oyster knife or other blunt-tipped knife, open shells. Remove oysters and dry.* Discard flat top shells; wash deep bottom shells. Place each oyster in a shell. Set aside.
2. For filling, in a large skillet cook fennel or celery, onion, parsley, and garlic in the 3 tablespoons margarine or butter until tender. Add spinach; cook and stir just until greens begin to wilt. Remove from heat. Stir in anisette, Pernod, or water; pepper sauce, and pepper. Stir in 2 tablespoons of the crumbs.
3. Spoon about 1 teaspoon filling atop each oyster. Toss together remaining crumbs and the 4 teaspoons melted margarine or butter. Sprinkle over oysters.
4. Line a shallow baking pan with rock salt to a depth of 1/2 inch. (Or, use foil to keep oysters from tipping.) Arrange oysters atop. Bake in a 425 degree F oven 10 to 12 minutes or until edges begin to curl. Serve warm. Makes 24 appetizers.
*Note: To save time and effort, have your fishmonger shuck the oysters. Be sure to have him save the bottom shells.
Source: Better Homes & Gardens
1/3 cup finely chopped fennel or celery
2 tablespoons snipped fresh parsley
1/4 cup finely chopped onion
1 clove garlic, minced
3 tablespoons margarine or butter
2 cups chopped fresh spinach
1 tablespoon anisette, Pernod, or water
Several drops bottled hot pepper sauce
1/2 cup seasoned or plain fine dry bread crumbs
Dash pepper
24 oysters in shells
4 teaspoons margarine or butter, melted
Rock salt or crumbled foil
Directions
1. Throughly wash oysters. Using an oyster knife or other blunt-tipped knife, open shells. Remove oysters and dry.* Discard flat top shells; wash deep bottom shells. Place each oyster in a shell. Set aside.
2. For filling, in a large skillet cook fennel or celery, onion, parsley, and garlic in the 3 tablespoons margarine or butter until tender. Add spinach; cook and stir just until greens begin to wilt. Remove from heat. Stir in anisette, Pernod, or water; pepper sauce, and pepper. Stir in 2 tablespoons of the crumbs.
3. Spoon about 1 teaspoon filling atop each oyster. Toss together remaining crumbs and the 4 teaspoons melted margarine or butter. Sprinkle over oysters.
4. Line a shallow baking pan with rock salt to a depth of 1/2 inch. (Or, use foil to keep oysters from tipping.) Arrange oysters atop. Bake in a 425 degree F oven 10 to 12 minutes or until edges begin to curl. Serve warm. Makes 24 appetizers.
*Note: To save time and effort, have your fishmonger shuck the oysters. Be sure to have him save the bottom shells.
Source: Better Homes & Gardens
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