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Oysters Rockefeller Casserole

• ¾ lb butter

• 1 tsp thyme

• 1 ¾ C chopped green onions

• 1 C chopped celery

• 1 Tbsp chopped or pressed garlic

• 1 Tbsp Worcestershire sauce

• 1 tsp anchovy paste

• 1 ½ C seasoned bread crumbs (home made are best but Progresso is good also)

• 4 pints oysters, drained, reserve liquid

• ½ C oyster liquid (reserved from oysters)

• 2 Tbsp Pernod

• ¾ C chopped fresh parsley (flat though curly works fine)

• ½ C fresh grated parmesan cheese

• 3 10oz pkgs frozen, chopped spinach

• ½ tsp kosher salt (or to taste)

• ¼ tsp fresh back pepper (or to taste)

• ¼ tsp cayenne pepper (or to taste)

Preheat the oven to 375.  Cook and drain the spinach.

In a large sauté pan, melt the butter. Add onions, celery and thyme. Sauté 5 minutes.  Add the garlic and cook an additional 2 minutes.  Next add the Worcestershire sauce and anchovy paste.  Mix well.  Add bread crumbs and stir until toasted, about 5 - 10 minutes. Add oyster liquid, parsley, Pernod and cheese. Fold in the oysters.  Cook until the oysters curl, 3 to 5 minutes. Add the spinach and season to taste with salt, fresh black pepper and cayenne pepper. Place in a casserole (3 quarts at least) or individual ramekins and bake 25 to 30 minutes.

Yield:  10 to 12 servings