Oysters Rockefeller

• 1 stalk of celery
• 1 bunch of green onions
• 1/2 bunch of parsley
• 1/2 pound of spinach
• 1/4 pound of butter
• 3 tablespoons Worcestershire
• 3 tablespoons of vinegar
• 1 teaspoon anise
• 1 teaspoon thyme
• 1 teaspoon bay leaf, ground
• 1/2 cup of ketchup
• 1/3 ounce of Herbsaint
• 2 dashes of Tabasco
• Salt and pepper to taste
• 2 cups of ground bread crumbs
• 2 dozen oysters, poached

1. 1. In a food processor fitted with a steel blade, chop all vegetables very fine. Remove to a ceramic or glass bowl and add melted butter, Lea and Perrin, and vinegar. Mix thoroughly. Add anise, thyme, bay leaf, ketchup, Herbsaint, Tabasco, salt and pepper. Mix well. Add bread crumbs and mix well.
2. 2. Place each poached oyster on a shell and cover each shell with a spoonful of the Rockefeller sauce. Broil oysters until brown and serve hot.

celery, green onions, parsley, spinach, butter, worcestershire, vinegar, anise, thyme, bay leaf, ketchup, herbsaint, salt, bread crumbs, oysters

Taken from www.epicurious.com/recipes/member/views/oysters-rockefeller-50067400 (may not work)