Oyster Rockefeller Dip

• 1.5 quarts Fresh Shucked Oysters
• 2 bunches Green Onions
• 20 ounces Frozen Chopped Spinach (room temperature)
• 1/2 pound Butter
• 1/4 cup Worcestershire
• 1 ounce Anchovy Paste (a tube)
• 1.5 ounces Herbsaint
• 5 dashes Tabasco
• 1 cup Italian Breadcrumbs
• 1/2 cup Parmesan (grated)
• 1/2 Lemon juice (1/2 lemon)
• 1 bunch Parsley

1. Drain oysters and reserve liquid. Depending on size of oysters, can keep whole or use kitchen sheers to cut them in half or smaller pieces. Set aside.
2. Chop green onions very small (cuisinart or by hand).
3. Melt butter in large pot over low-med heat.
4. Add onions to butter and saute for five minutes or until very soft.
5. Add spinach to pot and saute for 5 minutes.
6. Add Worcestershire, Anchovy paste, Herbsaint, lemon and bring to simmer. Add Tabasco to taste. Continue simmering for 10 minutes.
7. Add raw oysters to mixture and cook for 1/2 hour over simmering heat.
8. Add breadcrumbs and parsley, balancing consistency with oyster liquor.
9. Add Parmesan and salt only if needed (the breadcrumbs typically have enough salt for the dip).
10. Stir and let sit for 10 minutes over lowest heat.
11. Serve on toasted baquette rounds or Holland Rusk.

fresh shucked oysters, onions, butter, worcestershire, anchovy, herbsaint, italian breadcrumbs, parmesan, lemon juice, parsley

Taken from www.epicurious.com/recipes/member/views/oyster-rockefeller-dip-5839c4e7e703bab774cf88ec (may not work)