2 dozen oysters on the half shell
1 c. cooked chopped spinach
2 tbsp. chopped parsley
1 stick butter
1/2 c. bread crumbs
2 tbsp. Worcestershire sauce
Dash of Tabasco
1 tbsp. anchovy paste
1 jigger Absinthe

Mix all ingredients, except the oysters, in a blender. Open the oysters and place them on their shells on a bed of rock salt in a flat baking pan. (The rock salt steadies the shells and keeps the juices from spilling.) Cover each oyster on the shell with a generous mixture of the sauce. Bake until the sauce becomes slightly brown. Then place under the broiler for 1 minute. Serve piping hot.