A New Orleans staple since a famous chef employed at an even more famous restaurant, decided to design a tasty appetizer recipe for the lowly oyster.  His spinach, liquer, and seasonings were such that he felt the dish fit for the wealthy---hence the name Rockefeller!

 

Ingredients:

• 2 bunches green onions, chopped
• 1 bunch parsley, finely chopped
• ¼ pound unsalted butter
• 4 10-ounce packages shopped spinach, cooked, drained, pureed
• 1 TBS celery salt
• ¾ TBS anchovy paste
• 2 TBS Worcestershire sauce
• 1 TBSTabasco
• 2 TBS prepared horseradish
• 2 tsp basil
• 1 tsp marjoram
• 2 TBS absinthe (Pernod) liqueur
• 1 TBS Peychaud bitters
• ½ tsp salt
• 5 dozen oysters, drained

Directions:

1. Sauté onions and parsley in butter for 20 minutes in large Dutch oven; cool, remove and puree until smooth; return to pan
2. Add spinach and seasonings; bring to full boil; remove from heat; add absinthe and bitters (can be made ahead, freezes well)
3. Place 6 oysters into each ramekin and bake at 450° until edges curl (about 10 minutes); remove from oven, pour off excess liquid and top with sauce
4. Return to oven and cook 5-10 minutes until slightly brown and bubbly; serve immediately

Serves 8-10 as appetizer