Shelly's Recipe

OYSTER ROCKEFELLER CASSEROLE

Category: Casseroles - Seafood

1 qt raw oysters
1/4 lb butter
1 finely chopped rib celery
1 medium onion, finely chopped
1/2 cup finely chopped parsley
1 (10 oz) pkg frozen chopped spinach, thawed and squeezed dry
1/4 tsp anise seed
1/4 cup worcestershire sauce
1/2 cup soft bread crumbs
Salt, cayenne pepper and pepper, to taste
1 cup grated parmesan cheese
Toasted bread crumbs or cracker crumbs

Preheat oven to 450. Grease a large casserole dish. Drain the oysters and arrange in a single layer in bottom of casserole. Melt the butter and saute‚ the celery and onions until they begin to soften. Add parsley, spinach, anise seed, Worcestershire sauce, soft bread crumbs, salt, pepper and Cayenne. Spread this mixture over the oysters. Bake the casserole for 30 minutes.

Remove; and, if necessary, pour off water that has cooked from oysters. Sprinkle with grated Parmesan cheese and a very thin layer of bread or cracker crumbs. Return to oven for 10 minutes or until slightly browned on top.