Recipe - Oysters Rockefeller (Gourmet Mag)

1 Boston lettuce, washed, drie
1 cup Scallion, minced
One half cup Fresh parsley, minced
3 Garlic cloves, minced
2 tablespoon Pernod
1/8 teaspoon Cayenne pepper
36 Lg Oysters in shells
Lemon wedges
One half pound Fresh spinach, washed, dried
2 Three fourths cup Dry bread crumbs, fine
One fourth cup Celery, minced
1 cup Unsalted butter
1 tablespoon Anchovy paste
12 Sl Bacon, lean
Coarse salt for platters

Shuck oysters, reserving liquor and bottom shells. Scrub and dry shells.
In a bowl, combine lettuce, spinach, scallion, One half cup bread crumbs,
parsley, celery, and garlic. In a skillet, met butter over moderate heat
and cook the spinach mixture, stirring for 12 minutes, or until greens are
wilted. Stir in the Pernod, anchovy paste, cayenne, and salt and pepper to
taste. Chill the mixture, covered, for 1 hour. In another skillet, cook
bacon over moderate heat until crisp. Transfer to paper towels to drain,
and then crumble it. Arrange one oyster in each of the reserved shells and
moisten each with some of the reserved liquor. Spread half the spinach
mixture by heaping tablespoons onto the oysters. Sprinkle bacon over each
oyster. Top the bacon with remaining spinach mixture and sprinkle each
with 1 Tbsp of remaining bread crumbs. Arrange oysters on an oven proof
platters filled with coarse salt. Bake in the middle of a preheated 450f
oven for 18 minutes or until bread crumbs are well browned. Garnish with
parsley sprigs and lemon wedges and serve. a 1976 Gourmet Mag. favorite
Posted to MMRecipes Digest by Julie Bertholf jewel1@ix.netcom.com on
Feb 08, 1998