Categories: Appetizer
Ingredients
- 1/2 cup raw spinach
- 3 sprigs parsley
- 1 stalk celery
- 3 scallions
- 1 teaspoon fresh chervil
- 1 teaspoon tarragon
- 1 teaspoon savory
- 1 cup butter or 1/2 cup butter and 1/2 cup margarine
- ⅛ teaspoon tabasco sauce
- 1 tablespoon brandy and anisette mixed together (absinthe substitute)
- 1/2 teaspoon salt
- ⅛ teaspoon cayenne
- 24 fresh live oysters in the shell
- 1/2 cup fine dry bread crumbs
Directions
-
t the oven to 450. Put the washed spinach, parsley, celery, scallions, chervil, tarragon or savory through the food chopper, using the finest knife. Gradually work them into the softened butter. Add the tabasco sauce, absinthe substitute, salt and cayenne. Taste and add more salt if needed. Scrub and rinse the oysters, open them, discard the small upper shells, leaving the oysters in the deeper, lower ones. Place the oysters in a shallow baking pan. Spread some of the prepared butter or margarine mixture over each oyster; sprinkle lightly with crumbs and dot with the remaining butter or margarine. Bake about 10 minutes or until the oysters are browned on top.