Oysters rockefeller casserole

10 Servings

Ingredients

Quantity Ingredient
1½ pounds Butter or margarine
1 teaspoon Thyme
2 Bunches green onions; chopped fine
1½ cup French bread crumbs
4 Dozen oysters; drained
¾ cup Parsley; chopped
1 cup Water
3 tablespoons Anise seed
3 pounds Frozen spinach
1 dash Cayenne pepper
Salt & pepper to taste

Directions

Melt butter; add thyme and green onions. Saut‚ for a minute or two. Add bread crumbs; saut‚ until the crumbs are toasted. Add drained oysters; simmer on low fire until oysters curl. Add parsley; set aside. In a small pot put anise seed in water; boil slowly for 10 minutes. Strain; add liquid to the oyster mixture. Cook frozen spinach according to package directions; drain well. Add to the oyster mixture; mix well. Add cayenne, salt and pepper. Bake 20 to 25 minutes in a 425 degree oven. Serves 10.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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