Red Pepper Seasoned Oysters Rockefeller
|Fine dry bread crumbs||1⁄2 Cup (8 tbs)|
|Fresh spinach leaves||2 Cup (32 tbs), washed and stemmed|
|Parsley sprigs||1⁄2 Cup (8 tbs)|
|Diced celery||1⁄2 Cup (8 tbs)|
|Diced onion||2 Tablespoon|
|Pernod liqueur||1 Tablespoon|
|Liquid red pepper seasoning||3 Drop|
|Large oysters||18 Large (On The Half Shell)|
|Rock salt||To Taste|
1 In a small saucepan, melt butter or margarine ; add bread crumbs and saute for 1 minute, while stirring constantly.
2 In an electric blender container, combine the butter mixture, spinach, parsley, celery, onion, Pernod, salt, and pepper seasoning . Whirl at high speed, stopping blender to stir contents several times, until the mixture is smooth. Pour into a small bowl; refrigerate until ready to use.
3 In six individual heatproof dishes,arrange the oysters on a bed of rock salt placing 3 in each dish. (Rock salt steadies oyster shells and retains heat.) Top each oyster with a table-spoonful of spinach mixture.
4 Broil for 3 minutes, or just until the topping is lightly browned and heated through.
5 Serve immediately.