Celtic Oysters Rockefeller

• 1/4 c. chopped shallots
• 1/4 c. chopped celery
• 3 sprigs parsley
• 1 c. butter, softened
• 1 medium clove garlic, chopped
• 1/4 tsp. chervil
• 1/4 tsp. tarragon
• 1/2 tsp. salt
• 1/2 tsp. fennel
• pepper to taste
• dash of Tabasco sauce
• 2 slices bread, broken in pieces
• 1/4 c. Irish Mist liquor
• 1 c. chopped spinach
• 24 oysters on the half shell, cleaned and separated from shell
• rock salt

1. In blender, combine all ingredients except spinach, oysters and rock salt.
2. Blend, scraping sides, until smooth.
3. Cover each oyster with spinach.
4. Top with one rounded teaspoonful of paste from blender.
5. Place oysters on a bed of rock salt on ovenproof platter.
6. Bake in preheated 450u0b0 oven for 10 minutes.

shallots, celery, parsley, butter, clove garlic, chervil, tarragon, salt, fennel, pepper, tabasco sauce, bread, irish, chopped spinach, oysters, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=927910 (may not work)