Tom's Oysters Rockefeller

• 2 cups water
• 4 each scallions, spring or green onions
• 2 each celery stalks chopped
• 1/4 bunch parsley leaves
• 1 teaspoon worcestershire sauce
• 2 teaspoons anchovy paste
• 1/2 teaspoon salt
• 1/2 teaspoon red hot pepper sauce
• 1 cup bread crumbs

1. Preheat oven to 400F (200C).
2. Steam spinach about 5 minutes until tender, pour in a colander, and drain thoroughly.
3. Coarsely chip scallion (tops incluced), celery, parsley, and lettuce.
4. In a blender, puree all of spinach, 2 cups at a time.
5. Place spinach in a bowl.
6. Puree scallion, celery, parsley, and lettuce in blender.
7. Pour mixture into spinach bowl.
8. Mix thoroughly.
9. Stir in Worchestershire, anchovy paste, salt Tabasco, and anise seeds to spinach mixture.
10. Blend mixture in blender for 2 minute on medium speed.
11. Pour mixture into bowl.
12. Add bread crumbs and stir thoroughly.
13. Set aside or store in refrigerator.
14. Bring to room-temperature before using..
15. Boil the rest of ingredients, combine and bake.

water, scallions, celery, parsley, worcestershire sauce, anchovy paste, salt, red hot pepper sauce, bread crumbs

Taken from recipeland.com/recipe/v/toms-oysters-rockefeller-46111 (may not work)