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Antoine's Oysters Rockefeller



  • 6 tablespoons butter
  • 1/2 cup bread crumbs
  • 2 cups fresh chopped spinach or 2 (10 ounce) packages frozen spinach
  • 1/2 cup parsley
  • 1/2 cup diced celery
  • 2 tablespoons diced onion
  • 1 tablespoon pernod liqueur or anisette
  • 1/4 teaspoon salt
  • 3 drops Tabasco sauce
  • 18 large oysters
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  1. Melt butter; add crumbs and sauté 1 minute, stirring constantly. Combine with other ingredients, except oysters, in blender until smooth.
  2. Arrange oysters in shells (or individual dishes). Top each with 1 tablespoon spinach mixture and broil 3-5 minutes or until lightly browned.


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