Oysters Rockefeller
"Invented at Antoine's in New Orleans in 1889, oysters Rockefeller was named for John D. Rockefeller, one of the richest Americans at the time, for its rich sauce. Antoine's has kept the original recipe secret, but basically it includes a cream sauce with spinach and other greens, flavored with Pernod or anisette. This version omits the cream sauce but is still full of flavor...."
INGREDIENTS
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24 small-to-medium oysters
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6 cups gently packed baby spinach
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4 cups gently packed watercress, tough stems removed, or more spinach
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1 cup gently packed celery leaves or flat-leaf parsley leaves
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2 tablespoons butter
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2 scallions, finely chopped
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3 ounces Pernod or other licorice-flavored liqueur (about 6 tablespoons)
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1 tablespoon lemon juice
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1 teaspoon hot sauce
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1/3 cup freshly grated Parmesan cheese
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