Recipe by Margaret3
Rich appetizer you can assemble ahead of time. A "standard" at our house, along with crawfish or shrimp pies, on special occasions.
Top Review by Beach Bumette
I first prepared this flavorful recipe over two years ago, but forgot to rate it. We enjoyed it then and have done so several times since. I add a tad more Worcestershire sauce, add 1 T. minced garlic, and sub Parmesan for the cheddar cheese. Being able to prepare the ramekins ahead, then bake that evening is a plus when entertaining. Thanks for sharing!
- 2 dozen oysters
- 1⁄4 lb butter
- 1 celery rib, chopped
- 1 medium onion, chopped
- 1⁄2 cup chopped parsley
- 1 box frozen chopped spinach, thawed and drained
- 1⁄4 teaspoon anise seed (very imprortant--do not omit)
- 1⁄4 teaspoon Worcestershire sauce
- black pepper
- 1 cup sharp cheddar cheese
- 1⁄2 cup plain breadcrumbs
Directions See How It's Made
- Clean& drain oysters and set aside.
- In skillet, melt butter& saute celery& onion, stir in parsley, spinach, anise, worcestershire, and pepper.
- Remove from heat.
- Grease or spray 8 ramekins.
- Place 3 oysters in the bottom of ea ramekin.
- Cover oysters with spinach mixture.
- (***youcan do it in advance up to his point and refrigerate).
- Bake@ 350 for 30 minutes.
- Remove& top with cheese and crumbs.
- Return to oven for 10 minutes.
- **Ifyou don't own ramekins, bake in a shallow baking pan.
- This is not a beautiful dish, so the attractive containers help.
- I made this for years without them.
- The ramekins make it easier to serve, too.
- I usually do this as an appetizer, but it makes a main course for 4.