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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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Melt butter; add crumbs and sauté 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.
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