(Tinka)

3 sticks butter    1 tsp. thyme
1 2/3 cups chopped green onions 1 cup chopped celery
1 large clove garlic, pressed  1 Tbsp. Worcestershire sauce
1 tsp. anchovy paste   1 ½ cups seasoned bread crumbs
¾ cup chopped fresh parsley  ½ cup grated Parmesan cheese
2 Tbsp. Pernod (anise liqueur) 3 10-oz. pkg. frozen spinach, cooked and drained
½ tsp. salt    ¼ tsp. pepper
¼ tsp. red pepper   4 pints oysters, drained, reserving ½ cup liquid

In a large skillet, melt butter;  add thyme, onions, celery, and garlic.  Saute 5 minutes; add Worch. Sauce, anchovy paste, and bread crumbs.  Stir 5 minutes until bread crumbs are toasted.  Forld in oysters, liquid, parsley, cheese, and Pernod.  Cook until oysters curl, about 3 minutes.  Add spinach.  Season with salt, pepper, and red pepper.  Place in a 3-quart casserole and bake 20 – 25 minutes at 375.