Ingredients

How to make it

  • Peel the onions and finely chop the onions, celery, spinach, and parsley. Peel and mince the garlic. Crush the dried oregano.
  • Heat the butter in a Dutch oven over medium-high heat. When the butter starts to foam, add the celery, white onions, and bay leaf. Cook for 4 to 5 minutes or until the vegetables are tender. Reduce the heat to low. Add the spinach, green onions, and parsley. Cook, stirring constantly, for 3 to 4 minutes. Remove the bay leaf.
  • Add the garlic, thyme, oregano, salt, and peppers. Cook, stirring constantly, for 4 to 5 minutes. Add the flour and cook for 2 minutes, stirring constantly, and scraping the sides and bottom of the pan.
  • Drain the oysters, reserving the liquid. Add enough chicken stock to the oyster liquid, if necessary, to make 1 cup total. Set aside.
  • Increase the heat to medium-high and carefully add the Pernod to the vegetable mixture. Cook, stirring constantly, for 4 to 5 minutes. Add the oyster and stock liquid mixture, and cook for another 3 to 4 minutes. Let cool slightly. Transfer the vegetable mixture to a blender or food processor. Cover and blend or process to a smooth consistency.
  • Return the mixture to the Dutch oven. Stir in the whipping cream and cook over medium heat for 4 to 5 minutes or until heated through, whisking occasionally. Add the oysters and cook for about 5 minutes or until the oyster edges curl. Serve immediately.

Reviews & Comments 3

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  • ttaaccoo 5 years ago
    Sounds very delicious!! thank you lots!! 55555
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    " It was excellent "
    elgab89 ate it and said...
    Wow! I'll keep it for New Years! At Christmas I have to cook my traditional stuff or my family will not talk to me!
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    " It was excellent "
    kitchenhappy1 ate it and said...
    Really nice. you have my five, Chef2.
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