Oysters Rockefeller from The Clay-Pot Cookbook by Georgia Sales
For the oyster lover, here is a fabulous variation. If you don't relish oysters (it always surprises us how many people don't), try this anyway. The trick is not to skimp on the oysters-they disapp...
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Ingredients
- 4 thin slices French bread, toasted
- 3 tablespoons Pernod or 2 tablespoons anisette
- ½ cup light cream or half-and-half
- 1 tablespoon anchovy paste
- 2 teaspoons arrowroot, approximately
- 2 large bunches fresh spinach, cleaned and shredded
- ¼ stick butter
- 18 to 24 (or more) large oysters, shucked, liquid reserved
- ½ teaspoon freshly ground pepper
- 1 teaspoon salt
- 2 cloves garlic, crushed
- ½ teaspoon freshly grated nutmeg
- ½ cup freshly grated Parmesan cheese
- ¼ cup white wine
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