Oysters Rockerfeller
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INGREDIENTS 1 package frozen spinach, thawed and drained
1/2 cup chopped fresh parsley
1 bunch, approximately 8, scallions, chopped
2 stalks celery, chopped
2 shallots, minced
2 tablespoons anchovies
1/4 pound butter
1/4 cup Pernod
5 to 6 drops Tabasco sauce
Salt and pepper to taste
24 fresh oystersMornay Sauce
Sauté vegetables and anchovies in butter for 2 to 3 minutes or until vegetables are tender. Add Pernod, Tabasco sauce and salt and pepper. Remove from heat. Put into blender and pureé.
Prepare oysters in half-shell fashion and place on baking sheet. Top each oyster with spinach mixture and bake 5 minutes in 350 degree oven. Remove from oven and immediately serve on napkin-lined plates.
Top each oyster with Mornay Sauce if desired.
MORNAY SAUCE
4 tablespoons butter
1/4 cup flour
3 cups milk, warmed
1/4 cup white wine
2 tablespoons grated Swiss cheese
2 tablespoons grated Parmesan cheese
1 teaspoon salt
1 teaspoon white pepperMelt butter in a pan until bubbly. Add flour and stir until smooth. Add warmed milk slowly, stirring constantly to prevent lumping. Add wine and continue to stir over medium heat.
In small amounts, add cheeses to mixture and whip until the mixture is again smooth. Add seasonings and simmer 3 to 5 minutes. If necessary, adjust consistency of the sauce with additional white wine.
NOTE - It is important to serve hot oysters immediately after they come out of the oven. Because of their shells, they cool very quickly. The shells suck out the oysters' heat - that's why you often see them served on hot rock salt.