WHAT YOU WILL NEED
1 dozen oysters, shucked, reserving oyster liquor and shells
1/4 pound butter
3/4 cup onion, diced
¼ cup bell pepper, diced
3/4 cup celery, diced
2 tablespoons garlic, minced
1 bunch green onion, sliced
20 ounces spinach (frozen), thawed and drained (reserve spinach liquid)
1/4 cup parsley, chopped
3 tablespoons flour
1 pint heavy whipping cream
1 ounce Herbsaint or Pernod
1/2 cup tomato sauce
2 teaspoons sugar
1 ounce Worcestershire sauce
2 teaspoons hot sauce
Salt, white pepper and black pepper to taste
Preheat oven to 325°F.
Melt the butter over medium-high heat and sauté the onion, celery, garlic, bell pepper and green onion until the onions are translucent.
Add the parsley and spinach; stir to combine. Cook until heated through.
Whisk in the flour, and mix until there are no lumps. Cook for an additional 5 minutes to cook out the taste of the flour.
Add the cream and oyster liquor (from the shucked oysters), and stir until fully incorporated.
Stir in the Herbsaint, tomato sauce, sugar, Worcestershire and hot sauce, and simmer until the sauce has thickened.
Season to taste with salt and pepper.
DIRECTIONS FOR TOPPING AND COOKING THE OYSTERS
Place the rock salt in a baking pan, and nestle each oyster on the half shell in the salt.
Spoon the desired amount of topping onto the shucked oysters.
Place the pan of oysters on the center rack of the oven, and bake for 8 to 10 minutes.
Set aside for a few minutes to cool slightly before serving.