1 1/2 lb Butter or margarine
1 ts Thyme
2    Bunches green onions;
-chopped fine
1 1/2 c  French bread crumbs
4    Dozen oysters; drained
3/4 c  Parsley; chopped
1 c  Water
3 tb Anise seed
3 lb Frozen spinach
1 ds Cayenne pepper
Salt & pepper to taste

Melt butter; add thyme and green onions. Saut‚ for a minute or two. Add
bread crumbs; saut‚ until the crumbs are toasted. Add drained oysters;
simmer on low fire until oysters curl. Add parsley; set aside. In a small
pot put anise seed in water; boil slowly for 10 minutes. Strain; add liquid
to the oyster mixture. Cook frozen spinach according to package directions;
drain well. Add to the oyster mixture; mix well. Add cayenne, salt and
pepper. Bake 20 to 25 minutes in a 425 degree oven. Serves 10.