Tinka’s Oyster Rockefeller

• 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.  Sauté 5 minutes; add Worch. Sauce, anchovy paste, and breadcrumbs.  Stir 5 minutes until breadcrumbs are toasted.  Fold 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.

(Tinka)