Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Boston Lettuce, Wash, Dried 2 tb Pernod
1/2 lb Fresh Spinach, Wash, Dried 1 tb Anchovy Paste
1 c Scallion, Minced 1/8 ts Cayenne Pepper
2 3/4 c Dry Bread Crumbs, Fine 12 Slices Lean Bacon
1/2 c Fresh Parsley, Minced 36 lg Oysters In Shells
1/4 c Celery, Minced Coarse Salt For Platters
3 Garlic Cloves, Minced Lemon Wedges
1 c Unsalted Butter

Shuck oysters, reserving liquor and bottom shells. Scrub and dry
shells. In a bowl, combine lettuce, spinach, scallion, 1/2 cup bread
crumbs, parsley, celery, and garlic. In a skillet, met butter over
moderate heat and cook the spinach mixture, stirring for 1-2 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 450øF 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

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