This recipe is part of a Southern Christmas Dinner.
About 2 pounds fresh, cleaned spinach
1/2 cup chopped scallions (white part and an inch or so of green)
1/2 cup chopped parsley
1/2 cup fresh, finely ground bread crumbs
1 tablespoon Worcestershire sauce
2 tablespoons anise liqueur, such as Pernod
6 drops Tabasco
1/4 cup softened, unsalted butter
1 teaspoon kosher salt or to taste
rock salt (or kosher salt) for baking dishes
36 oysters, shucked with half of the shells
1)Preheat the oven to 450 degrees.
2)Steam the spinach until just wilted. Gently squeeze out excess moisture and chop. Combine the spinach with the remaining ingredients except the rock salt and oysters in a food processor or blender and puree until smooth.
3)Put a thin layer of rock or kosher salt on a baking sheet (or 2) large enough to hold all the oyster shells. Nestle the shells in the salt and put an oyster in each one. Top each oyster with a heaping tablespoon of the spinach puree. Bake until hot, about 12 minutes. Serve immediately. Serves 6 to 8