1 stick butter
6 tbsp. green onions, chopped
6 tbsp. celery, chopped
1/2 tbsp. lemon juice
1 1/2 tbsp. ketchup
Tabasco to taste
1/2 tsp. absenthe
24 oyster shells or 8 coquille shells
Rock salt
4 to 6 jars baby spinach
6 tbsp. parsley, chopped
10 tbsp. bread crumbs
1 1/2 tbsp. Worcestershire sauce
1 clove garlic, mashed
Salt and pepper to taste
2 doz. fresh oysters

Melt butter. Put onions, parsley, celery, garlic seasoning and butter in blender. Add spinach and blend to proper consistency. Add 1/2 of bread crumbs and blend. Add other 1/2. Cook and stir constantly for 15 minutes. Add absenthe.

Place oyster shells in rock salt in large pans. Put oysters in shells and broil for 5 minutes. Cover oysters with sauce and broil on medium heat until brown on top. Serve with warm French bread. Recipe makes 2 dozen.