Galatoire's Oysters Rockefeller Recipe | Explore Louisiana

Ingredients

• ¾ cup chopped fennel (bulb only)
• ¼ cup chopped leeks (green and white parts)
• ¼ cup finely chopped fresh parsley
• 2 finely chopped green onions
• 1 finely chopped celery rib
• ¼ cup ketchup
• 1½ cups chopped frozen spinach, cooked and drained
• ½ teaspoon salt
• ½ teaspoon cayenne pepper
• ½ teaspoon white pepper
• 1 teaspoon dried thyme
• 1 teaspoon ground anise
• 2 teaspoons Worcestershire sauce
• ¼ cup Herbsaint liqueur*
• 1 cup melted butter
• ½ cup seasoned dried breadcrumbs
• 6 dozen oysters on the half shell
• 12 cups rock salt
• 12 lemon wedges for serving