Oysters Rockefeller

• 36 each oysters
• 1 pound spinach fresh
• 1 cup scallions, spring or green onions chopped
• 1/2 cup celery chopped
• 1/2 cup parsley leaves chopped
• 1 clove garlic minced
• 1 can anchovy fillets
• 8 tablespoons butter
• 1 tablespoon flour, all-purpose
• 1/2 cup heavy whipping cream

1. Preheat oven.
2. Pick over spinach and remove any tough stems and leaves.
3. Rinse well and put in a saucepan.
4. Cover and cook, stirring, until spinach is wilted.
5. Cook briefly and drain well.
6. Squeeze to remove excess moisture.
7. Blend or put through a food mill.
8. There should be about 2 cups.
9. Put the scallions, celery, and parsley into the container.
10. There should be about 1 cup finely blended.
11. Chop the anchovies and garlic together finely.
12. Heat 4 tablespoons of butter in a skillet and add the scallion Stir about 1 minute and add the anchovie mixture.
13. Cook, stirring, about 1 minute, and add the spinach.
14. Stir to blend.
15. Heat remaining 4 tablespoons of butter in a saucepan and Blend, stirring with a wire whisk, and add oyster liquor, stirring vigorously with the whisk.

oysters, scallions, celery, parsley, garlic, anchovy fillets, butter, flour, heavy whipping cream

Taken from recipeland.com/recipe/v/oysters-rockefeller-42618 (may not work)