Serves: 5
Total Calories: 450
Yield: For 5 dozen oysters

3 (10-ounce) bags fresh spinach
1 bunch green onion
1 Leaves from 1/2 bunch celery
1 whole bulb garlic, peeled and separated
1 bunch fresh parsley
4 cups water
1 cup grated Parmesan cheese
1 cup bread crumbs
1 pound butter, melted
jigger Pernod (anise liqueur)

In a large pot, boil spinach, onions, celery leaves, garlic, and parsley in water 20 minutes. Drain and chop in a food processor. Return to pot and add cheese, bread crumbs, and melted butter. Mix. Add Pernod and stir. Serve over oysters. Freezes well.

Nutritional Facts:

Serves: 5
Total Calories: 450
Calories from Fat: 297

More Recipes from the Best of the Best from the Deep South Cookbook Cookbook:
Shrimp Scampi
Shrimp Creole
Shrimp Boats
Bob’s Barbecued Shrimp
Shrimp with Eggplant Casserole
Fried Shrimp
Pascagoula Shrimp Boil
Seafood Cocktail Sauce
Cajun Peppered Shrimp & Grits
Rémoulade Sauce
Christopher’s Favorite Shrimp, Crab, and Cheese Casserole
Crabmeat Caroline
Crabmeat Imperial
Almond Topped Crab Quiche
Crabmeat au Gratin
Crawfish Étouffée
Crawfish Étouffée à la Arceneaux
Spicy Fried Crawfish Tails
Crawfish Dog
Oyster Stew
Oysters Oregano
Rockefeller Sauce
Catfish Cakes
Oven Baked Catfish
Blackened Catfish
Mississippi Catfish Fillets
Spicy Catfish Amandine
Steamed Redfish with Creole Sauce
Trout Amandine
Tommy’s Terrific Trout
Stuffed Flounder