Oysters Rockefeller

• 1 10-oz. package frozen chopped spinach, thawed
• 2 Tbsp. butter
• 1 medium leek, trimmed, washed, and finely chopped
• 1 Tbsp. Pernod or other anise-flavored liqueur
• ½ cup heavy cream
• Salt and pepper
• 2 dozen oysters on the half shell
• 1 cup hollandaise (see salads and sauces)

Squeeze spinach to remove moisture.  Melt butter.  Add leek and cook until tender, about 6 minutes.  Stir in spinach, Pernod, and cream.  Cook, stirring occasionally, until thickened and creamy, about 5 minutes.  Season with salt and pepper.  Set aside to cool.

Place shucked oysters on a baking sheet.  Top each oyster with spinach mixture.  Place in an oven preheated to 400 for 8 to 10 minutes.  Remove and top each oyster with Hollandaise.  Run under broiler until Hollandaise is slightly browned.

Note:  Recipe may be doubled, tripled, etc.

(Lee)