• 1/2 cup (125 mL) butter*
• 4 chopped celery stalks
• 4 chopped garlic cloves
• 3 chopped shallots
• 3 x 4-oz. (117-g) packets spinach
• 2 bunches of parsley, chopped
• 2 Tbsp. (30 mL) Pernod
• 3 Tbsp. (45 mL) Worcestershire sauce
• 48 oysters on the half-shell
• 1 1/2 cup (375 mL) bread crumbs
• Crushed anise to taste
• Cayenne pepper and salt to taste

1. In a heavy saucepan, melt the butter and brown the celery for 5 minutes. Add the garlic, shallots, spinach and parsley, then cook for 5 minutes. Drain. Blend in the Pernod and the Worcestershire sauce. Season.
2. Open the oysters, leaving them on the half-shell.
3. Cover each oyster on the half-shell with the spinach mixture, adding the breadcrumbs and sprinkling with Parmesan. In a preheated oven set on broil, brown lightly. Season to taste.

Serves: 4