- 1 (4-ounce) can anchovies
- 1/2 cup white wine
- 1 (16-ounce) bag fresh spinach, stems removed
- 1/2 pound butter
- 5 cloves garlic, minced
- 1 shallot, minced
- 1/2 cup diced fennel bulb
- 2 bunches fresh parsley, leaves chopped
- 2 bunches green onions, diced
- 1/2 cup Pernod
- 24 half-shell raw Atlantic oysters
- 4 ounces grated Parmesan
In a food processor or blender, mix the anchovies and the white wine to create an anchovy paste. Set aside.
Heat a large stockpot over low heat and saute the spinach in the butter until wilted, stirring occasionally. Add the garlic, shallot, anchovy paste, fennel, parsley, green onions, and Pernod. Cook for about 30 minutes, stirring occasionally. Remove the pot from the heat and let it stand for 1 to 2 hours.
Preheat oven to 400 degrees F.
Put the oysters on a baking sheet and add about 1 tablespoon of the spinach mixture to each oyster. Spread the mixture evenly and sprinkle with Parmesan. Bake until the topping is browned, about 3 to 5 minutes. Serve immediately.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Hudson's on the Docks
Recipe courtesy of Guy Fieri