Oysters Rockefeller

• 10 oz (280 grm) frozen chopped spinach
• 6 tbsp (90 ml) unsalted butter or margarine
• 1 bunch watercress
• 1/4 cup (60 ml) minced Italian flat leaf parsley
• 6 green onions
• 2 tsp (10 ml) fine minced green bell pepper
• 1/2 tsp (2 ml) fresh ground black pepper
• 1/2 tsp (2 ml) dried leaf marjoram
• 1/2 tsp (2 ml) dried leaf basil
• 1/2 tsp (2 ml) dried ground cayenne red pepper
• Salt
• 1 tbsp (15 ml) Herbsaint or Pernod
• 1/2 cup (125 ml) whipping cream
• rock salt
• 24 shucked fresh oysters
• 24 well scrubbed oyster shells

1. Press thawed spinach until very dry and set aside.
2. Saute spinach, water cress, parsley, green onions,and bell pepper in butter until slightly wilted.
3. Add black pepper, marjoram, basil, cayenne, salt, Pernod, and whipping cream.
4. Cook until thick and creamy adding more cream if too thick.
5. Preheat oven to 400F (205C).
6. Line a large pan with rock salt.
7. Pat each oyster dry with paper towell.
8. Place one oyster in each shell.
9. Nest shells into rock salt.
10. Top each with spinach mixture evenly.
11. Bake 10 to 15 min.

spinach, butter, watercress, parsley, green onions, green bell pepper, fresh ground black pepper, marjoram, basil, red pepper, salt, herbsaint, whipping cream, salt, oysters, oyster

Taken from online-cookbook.com/goto/cook/rpage/0006C1 (may not work)