6 tablespoons butter
6 tablespoons raw spinach, chopped fine
3 tablespoons parsley, chopped fine
3 tablespoons celery, chopped fine
3 tablespoons onion, chopped fine
5 cups fine dry bread crumbs
Few drops Tabasco sauce
1/2 teaspoon salt
1/2 teaspoon Pernod or anisette
36 oysters on the half shell
Melt butter in a saucepan and stir in all ingredients except oysters and rock salt. Cook over low heat, stirring constantly, for 15 minutes.
Work through a sieve or food mill and set aside.
Make a layer of rock salt in pie tins and place oysters on top. Put a teaspoonful of the vegetable mixture on each oyster.
Broil under a preheated 400 degrees F broiler 3 to 5 minutes or until topping begins to brown.
Serve immediately in the pie tins.