1 pt. oysters, selects or counts, fresh or frozen
1/4 c. butter
1/4 c. celery, chopped
1/4 c. green onion, chopped
2 tbsp. parsley, chopped
1 (10 oz.) pkg. frozen spinach, chopped
1 tbsp. anisette
1/4 tsp. salt
Rock salt
18 baking shells
1/4 c. dry bread crumbs
1 tbsp. butter, melted

Thaw oysters if frozen. In small saucepan, melt 1/4 cup butter. Add celery, green onion and parsley. Cover and cook 5 minutes or until tender. Combine cooked vegetables with spinach in blender container. Add anisette and salt.

Chop vegetables in blender until almost pureed, stopping once or twice to push vegetables into knife blades. (Vegetables may be run through a food mill.) Make a layer of rock salt in pie tins. Place small baking shells or ramekins on top. (The rock salt is used mainly to hold shells upright; however, it also helps to keep oysters hot to serve.)

Place oysters in the shells on ramekins. Top each oyster with spinach mixture. Combine bread crumbs and 1 tablespoon melted butter. Sprinkle over oysters. Bake in a very hot oven, 450 degrees for 10 minutes. Serve immediately in pie tins. Makes 6 appetizer servings of 3 oysters each.