Baked Oysters a La Rockefeller

Trim stems, rinse spinach and spin dry.

Finely chop spinach with a large knife.

Rinse celery, pat dry and remove any tough strings. Peel shallots and garlic. Finely dice celery, shallots and garlic.

Heat oil in a skillet over medium heat. Sauté celery, shallots and garlic, stirring frequently, until translucent, 5-6 minutes.

Add spinach to skillet and quickly sauté.

Add anise liqueur and soy creamer and cook for another 3 minutes while stirring. Season with salt and pepper. Remove from heat.

Spread sea salt evenly on a baking sheet.

Rinse oysters thoroughly in cold water. Discard any opened oysters. Fold a paper towel several times. Place the oyster on the paper towel, round side down.

Hold the oyster with a kitchen towel (or alternatively use an oyster glove). Slide the tip of the blade at the hinge between the oyster shells. Rotate the knife to separate the shells.

Use the oyster knife to slide along the upper shell and cut the connective muscle. Remove top shell and discard. Look over the oyster and remove any shell pieces. Repeat with remaining oysters.