Ingredients

• 18 Half Shell Oysters
• 1/4 cup margarine or butter
• 1/4 cup chopped celery
• 1/4 cup chopped green onions and tops
• 2 tablespoons chopped fresh parsley
• 1 package (10 oz.) frozen, chopped spinach, thawed
• 2 teaspoons anisette
• 1/4 teaspoon salt
• 1/4 cup dry bread crumbs
• 1 tablespoon melted margarine or butter rock salt

Preparation

In a small saucepan, saute celery, onions and parsley in margarine until tender. In blender, combine sauteed vegetables, spinach, anisette and salt. Blend until almost pureed. When necessary, stop blender and push vegetables into blades.

Place 1/2 inch of rock salt in a shallow, oven−proof serving dish. Nestle half shell oysters in salt bed. (This rock salt holds the shells in place and keeps oysters hot.) Top each oyster with spinach mixture.

Combine bread crumbs and melted margarine, then sprinkle crumb mixture over oysters. Bake at 450 degrees for 10 minutes. Serve immediately.