Sunday Family      Dinner                                  Oysters Rockefeller

There is nothing better than a romantic meal of
1/2 dozen Canadian Malepeque Oysters prepared
Rockefeller style with glasses of red Merlot wine
and romantic music

1/2        Stick Unsalted Butter -- at room temperature
1/4        Cup Dried Bread Crumb
1/4        Cup Scallions -- sliced
1/4        Cup Celery -- chopped
1           Tablespoon Fresh Tarragon Leaves -- chopped
1/4        Teaspoon Salt
             Fresh Ground Black Pepper -- to taste
1           Pinch Cayenne Pepper

1           Bag Fresh Spinach

12 Fresh Medium Sized Oysters -- on the half shell (Preferably Canadian Malepaque)

Pernod  you will need 12 teaspoons

Rinse and shuck oysters. Reserve shells and clean.

Boil spinach and drain well.


1. Preheat the broiler. Arrange the broiler rack 3 to 4 inches from the
    heat.

2. In the container of a food processor, puree the butter, bread crumbs,
    scallions, celery, tarragon, salt, black pepper, and cayenne until smooth.

3. With a small sharp knife, cut below each oyster to release it from
    its shell.

4.  Place some cooked spinach in each shell and the oyster on top of the
     spinach.

5.  Arrange each oyster in its shell on a baking sheet. Spread some of
     the butter on each oyster and the puree from the food processor.

6.  Top each oyster with a teaspoon of Pernot.

7.  Broil just until golden and crisp, 2 to 3 minutes. Serve immediately.


Yield: 2 servings

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