Oysters Rockefeller

• 4 doz. oysters
• 1/2 lb. fresh spinach
• 1 bunch celery
• 1 bunch green onions
• 1 bunch anise
• 1 bunch parsley
• 1 1/2 lb. butter, melted
• 1/4 c. Worcestershire sauce
• 2 Tbsp. absinthe
• salt
• pepper
• cayenne pepper

1. Parboil the oysters in their liquor until their edges curl. Grind the vegetables very fine; add the melted butter to the vegetable paste.
2. Add the Worcestershire sauce.
3. Add the absinthe. Season with salt, pepper and cayenne pepper to taste.
4. Dress each parboiled oyster on a shell.
5. Cover each oyster with one spoonful of stuffing.
6. Put the oysters under the broiler until they are brown and slightly crusty.
7. Watch carefully not to let them burn.

oysters, fresh spinach, celery, green onions, anise, parsley, butter, worcestershire sauce, absinthe, salt, pepper, cayenne pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=903813 (may not work)