Oyster Rockefeller Casserole

Course : Seafoods
Serves: 6
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1 quart raw oysters
1/4 pound butter
1 medium finely chopped rib celery
1 medium onion -- finely chopped
1/2 cup finely chopped parsley
1 package frozen spinach *
1/4 teaspoon anise seed
1/4 cup Worcestershire sauce
1/2 cup soft bread crumbs
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1/2 teaspoon cayenne pepper to taste
1 cup grated parmesan cheese
1 loaf toasted bread crumbs **

Preparation / Directions:

* Frozen spinach should be thawed and drained. ** Cracker crumbs may be substituted for toasted bread crumbs. If you enjoy Oyster's Rockefeller, you will enjoy this variation. Preheat oven to 450F Grease a large casserole dish. Drain the oysters and arrange in a single layer in bottom of casserole. Melt the butter and sauté 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

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