OYSTERS ROCKEFELLER
1 package Seabrook Creamed Spinach
18 oysters
1/3 cup finely chopped parsley
1/3 cup finely chopped scallions
Lemon juice, Worcestershire sauce
Salt, cayenne pepper, dash of Pernod
Defrost Seabrook Creamed Spinach by boiling 6 minutes. Have the oysters freshly opened and reserve the deep half shell. Half-fill each shell with Creamed Spinach, return the oyster and a little of the liquid to the shell. Cover with the remaining spinach mixes with parsley, scallions and seasonings to taste.
Prop shell up right on a bed of rock salt in a baking pan and bake in a hot oven (450°F.) for about 10 minutes until the oysters are plump.
Serves 3 as a main dish.
Calories per serving (main course): Approximately 150