Personal Notes: Add 6 cloves of garlic & fresh celery
Saute onions and parsley in butter for 20 min in large dutch oven. Cool. Remove and puree until smooth. Return to pan; add spinach and seasonings and bring to a full boil. Remove from heat; add absinthe and bitters. This can be made ahead and kept in refrigerator. Freezes well.
Place 6 oysters in each ramekin and bake at 450 degrees until edges of oysters curl (about 10 min) remove from oven, pour of excess liquid and top oysters with sauce. Return to oven and cook 5 to 10 min until slightly brown and bubbly on top. Serve immediately.
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|Serving Size: 1 Serving (1181g)|
|Recipe Makes: Servings|
|Calories from Fat: 1051 (69%)|
|Amt Per Serving||% DV|
|Total Fat 116.7g||156 %|
|Saturated Fat 65.4g||327 %|
|Monounsaturated Fat 28.3g|
|Polyunsanturated Fat 12.6g|
|Cholesterol 704.3mg||217 %|
|Sodium 7210.8mg||249 %|
|Potassium 2224.2mg||59 %|
|Total Carbohydrate 53.4g||16 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 48.6g|
|Protein 69.3g||99 %|
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Calories per serving: 1526
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