Oyster Rockefeller Casserole

This is a great side dish for a holiday meal or a meal on its own with salad and bread

1 pint oysters
2 Tbsp butter
1 rib celery, finely chopped
1 small onion, finely chopped
10 oz frozen spinach, thawed and drained
¼ tsp anise seed
1 Tbsp Worcestershire sauce
2 Tbsp bread crumbs
1 cup sharp cheddar cheese, grated
1 cup basic white sauce (see below)
Salt, pepper and cayenne to taste

Drain oysters.  Melt butter and sauté celery.  Add onions, parsley, spinach (about ¾ of the package is enough), anise seed, Worcestershire sauce, bread crumbs, salt pepper, cayenne and white sauce.  Grease a shallow casserole.  Arrange oysters in one layer.  Cover with Rockefeller mixture.

Bake in 450 oven for 30 minutes.   Remove and sprinkle with cheese and a thin layer of bread crumbs.  Return to oven for 10 minutes until lightly brown.

Basic White Sauce:   2 Tbsp butter, 2 Tbsp flour, 1 cup milk.    Melt butter.  Add flour and stir for a couple minutes until flour is cooked and the mixture is thickened.  Slowly add milk and stir until creamy.   Salt and pepper to taste.    A bit of fresh grated nutmeg in the sauce adds a nice flavor.