50’S COCKTAIL CLASSIC:OYSTERS ROCKEFELLER for Ken Nordine

To go along with WORD JAZZ WITH KEN NORDINE, I chose this 50’s hipster appetizer!

50’S COCKTAIL CLASSIC

 

OYSTERS ROCKEFELLER

 

6 servings

 

6 tb Butter

1/2 c  Bread crumbs

2 c  Fresh chopped spinach

-or-

2 pk (10-oz) frozen spinach

1/2 c  Parsley

1/2 c  Diced celery

2 tb Diced onion

1 tb Pernod liqueur; or Anisette

1/4 ts Salt

3 dr Tabasco

18 lg Oysters

 

Melt butter; add crumbs and saute 1 minute, stirring constantly.

Combine with other ingredients, except oysters, in blender until

smooth. Arrange oysters in shells (or individual dishes). Top each

with 1 tablespoon spinach mixture and broil 3-5 minutes or until

lightly browned.