Traditional Oysters Rockefeller

Yield: 24 oysters

1-1/2 cups cooked spinach, well drained
1/3 cup fresh breadcrumbs
1/4 cup chopped green onions
2 slices cooked bacon, crumbled
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
dash Tabasco
3 tablespoons extra virgin olive oil
1 teaspoon Pernod or other anise-flavored liqueur

Preheat oven to 450 degrees F.

Using a food processor, chop the spinach, breadcrumbs, green onions, bacon and parsley. Add the remaining ingredients and process until finely chopped but not pureed, about 10 seconds. Layer the oysters in their half shells on a pan with rock salt. Spoon some of the spinach mixture one each oyster. Bake 10 minutes until cooked through, then broil until browned on top. Serve hot.

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Oyster Stew

2 pints oyster
1/2 gallon whole milk
4 Tablespoons Butter or Margarine
Salt and pepper to taste

Oyster stew may be pure & simple, or rich, hearty & spicy. The main factor is DO NOT BOIL MILK & DON'T OVERCOOK OYSTERS.

Bring oysters to a boil in a sauce pan. Add milk and butter or Margarine. Salt and pepper to taste and boil hard for about 5 minutes.

Serve hot with crackers.

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Pan Fried Oysters

1 pint MEDIUM oysters (drained)
1/2 cup of flour
1/2 cup cornmeal
1/2 tsp. salt
1/4 tsp. pepper
2-3 Tbls. dried, chopped parsley
1/2 tsp. garlic powder, or
2 cloves minced garlic
1 tsp. Lemon-Dill seasoning powder

Mix all dry ingredients well & dredge oysters thoroughly in mixture. Let oysters sit on paper towels for a few minutes after dredging in flour mixture. Prepare frying pan with about 1 to 2 Tbls. oil (heated) to which you add 1 to 2 Tbls. magarine. When sizzling hot- add oysters. Brown lightly and turn to brown other side (gently). Serve immediately with fresh lemon and/or tartar sauce.