OYSTERS ROCKEFELLER

2 cups milk

2 tablespoons minced onion

1 bay leaf

6 tablespoons clarified butter, divided (see note)

4 tablespoons all-purpose flour

2 tablespoons whipping cream

Salt and ground black pepper to taste

3 tablespoons each, grated: Swiss and Parmesan cheese

1 tablespoon chopped shallots

1 bunch spinach, cleaned and rinsed

1/4 cup Pernod (anise flavored liqueur)

12 oysters on the half shell

2 cups rock salt

1 tablespoon each: bread crumbs and Parmesan cheese

Preheat kitchen appliance to 350 degrees. Place milk, onion and herb in a very medium cooking pan. awaken a boil medium heat. Let stand ten minutes; strain into a bowl. In same pan over low heat, soften four tablespoons processed butter, then add flour, stirring, to create a lightweight brown intermixture. step by step add

strained milk, stirring perpetually. Add cream and stir till mixture boils. Add salt and pepper. Cook ten minutes, stirring till swish. Sprinkle in cheeses, stirring till swish, to create a Mornay sauce.

Place remaining a pair of tablespoons butter in skillet; heat till dissolved. Add shallots; saute till soft and semitransparent. Add spinach; saute till stale. Add liqueur and cut back till mixture reduces significantly and is sort of dry (approximately fifteen seconds), then add 1/2 cup Mornay sauce.

Spoon sauce on prime of oysters associated set in an ovenproof pan crammed with rock salt. heat kitchen appliance to 350 degrees. prime oysters with bread crumbs-Parmesan mixture. Bake till golden brown.