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This Recipe contributed by: | ||||||||||
| 1 quart oysters • 2 onions, diced • 1 stalk celery, diced • 2 bags fresh spinach, cleaned and chopped (OR 2 packages frozen spinach thawed and well drained) • 1 can chicken stock • 1 tablespoon seafood seasoning • 1 pint heavy whipping cream • ½ 750 ml. bottle of dry white wine (drink the rest while you’re cooking!) • Pernod or HerbSaint, to taste (This is a special New Orleans, anise-flavored liquor. If you can’t get any, ,substitute ½ teaspoon ground anise seeds.) • salt and pepper to taste. Strain oysters, saving their liquid. Puree in processor/blender. In large sauce pan, add white wine, pureed oysters, oyster liquid, onions and celery. Cook 10 minutes on medium heat. Add chicken stock, seafood seasoning and whipping cream. Whisk together thoroughly. Cook 10 minutes on low heat, add spinach, stir-in. Add liquor and serve. | ||||||||||
| (Updated: 30 Jul 2003) | ||||||||||
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