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Oysters Rockefeller

Recipe By:Chef James
Servings: 12  
Description: "Chef James at Martha's Restaurant, Key West, Florida"



                       ----- Step One -----
1     Small Yellow Onion -- finely diced
10   Whole Shallots -- minced
3     Each Celery Ribs -- finely diced
3/4  Pound Butter, Unsalted

                      ----- Step Two -----
1/2  cup Parsley -- chopped
3     Pounds Spinach, Frozen -- drained
1/2  tablespoon Black Pepper, Table Grind
1/2  teaspoon Cayenne Pepper
1     teaspoon Salt
1     teaspoon Worcestershire Sauce
2     Teaspoons Tobasco Sauce
                      ----- Step Three -----
1/4  cup Pernod
1     cup Japanese White Bread Crumbs -- as needed


[1) Saute Onions, Shallots and Celery in butter, til onions are

[2) Add next group of ingredients and cook 10-15 minutes......REMOVE FROM HEAT.....

[3) Add Pernod and 1/2 of Japanese crumbs , mix well..... add more crumbs if needed.
Cool and refrigerate.

[4) Place mixture on shucked Oyster, when almost cooked, top with some parmesan cheese, and brown lightly.

Serving Ideas : Serve with Hollandaise sauce.

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