Homemade Oysters Rockefeller
|Rock salt||To Taste|
|Oysters||12 Medium (In Shell)|
|Chopped onion||2 Tablespoon|
|Snipped parsley||2 Tablespoon|
|Chopped celery||2 Tablespoon|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Chopped spinach||1⁄2 Cup (8 tbs)|
|Dry breadcrumbs||1⁄3 Cup (5.33 tbs)|
|Red pepper sauce||7 Drop|
|Ground anise||1 Dash|
Fill two 9-inch glass pie pans with rock salt to 1/2 inch depth; sprinkle with water.
Scrub and prepare oysters as directed for Oysters on the Half-Shell .
Arrange filled shells on rock salt base.
Heat oven to 450°; Cook and stir onion, parsley and celery in butter until onion is tender.
Mix in remaining ingredients.
Spoon about 1 tablespoon spinach mixture onto oyster in each shell.
Bake 10 minutes.