Oysters Rockefeller

• 1 pound spinach, washed and stemmed
• 4 tablespoons unsalted butter
• 3 scallions, chopped
• 1 clove garlic, minced
• 1 cup chopped fresh parsley
• 2 tablespoons dry vermouth
• 1 tablespoon heavy cream
• 1 tablespoon fresh lemon juice
• 1 tablespoon Herbsaint or Pernod
• Few dashes of hot sauce
• 1/4 cup fresh bread crumbs (optional)
• Rock salt or kosher salt, for the oyster pans
• 2 dozen oysters, shucked and left in the half shell
• 2 large ovenproof pans or jelly roll pans
• Food processor

1. Preheat the oven to 400.
2. Bring a large pot of lightly salted water to a boil.
3. Submerge the spinach in the water and drain immediately.
4. Melt the butter in a large skillet and saute the scallions, shallots, and garlic over moderate heat until wilted.
5. Press any excess liquid from the spinach and add it to the pan.
6. Fold in the parsley and the remaining filling ingredients.
7. Puree the mixture in a food processor.
8. To assemble: cover 1 or 2 ovenproof pans with 1/2 inch of rock salt.
9. Nestle the oysters in the salt; it will keep them level.
10. Spread 1 tablespoon of the spinach mixture over each oyster.
11. Bake for 10 minutes, or until the edges of the oysters begin to curl.
12. Serve immediately.

unsalted butter, scallions, clove garlic, parsley, heavy cream, lemon juice, herbsaint, hot sauce, bread crumbs, salt, oysters, ovenproof pans, processor

Taken from www.cookstr.com/recipes/oysters-rockefeller-3 (may not work)