Spinach Rockefeller

• 1 pound trimmed spinach
• 1 ounce chopped garlic
• 2 ounces olive oil
• 2 ounces anise-flavored liqueur
• Salt and freshly ground black pepper
• 8 ounces heavy cream
• 4 ounces Parmesan
• 30 oysters, on the half shell

1. Preheat the oven to 400 degrees F.
2. Saute spinach and garlic in olive oil.
3. Deglaze with liqueur and season with salt and pepper, to taste.
4. Add cream and Parmesan.
5. Fill oysters with spinach mixture.
6. Bake for 10 minutes.
7. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
8. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

trimmed spinach, garlic, olive oil, liqueur, salt, heavy cream, parmesan, oysters

Taken from www.foodnetwork.com/recipes/spinach-rockefeller-recipe.html (may not work)